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1
To make the sauces, cut the head of garlic in half crosswise.
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2
Heat 2 tablespoons of olive oil in a large saucepan over low heat.
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3
Add the garlic head, tarragon and thyme and sweat for 5 minutes.
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4
Raise the heat and stir in the wine and vinegar.
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5
Stir in the broth and 3/4 cup of oil.
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6
Squeeze the juice from 1 halved lemon into the saucepan, then add rind, along with the peppercorns.
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7
Simmer slowly for 20 minutes.
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8
Set aside.
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9
Meanwhile, squeeze the juice from the remaining 2 halved lemons into a wide pot and add the rinds.
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10
Stem the artichokes.
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11
Place the artichokes in the pot and cover with cold water.
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12
Bring to a boil.
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13
Place damp paper towels over the artichokes to keep them immersed.
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14
Lower the heat and simmer until very tender when pierced with a knife, about 35 minutes.
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15
Drain and place in a bowl.
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16
Strain the reserved garlic-herb mixture over the artichokes, stir to coat them well and set aside for 1 hour.
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17
Remove artichokes from the liquid and simmer it in a saucepan until reduced to 2 cups.
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18
Let cool.
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19
Place in a blender and, with the machine running, slowly drizzle in 1/2 cup of oil.
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20
Season the vinaigrette with salt and pepper and set aside.
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21
Heat 1 tablespoon of olive oil in a small skillet over low heat.
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22
Add the chopped clove of garlic and sweat just until softened.
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23
Pull off and discard all but the innermost leaves of the artichokes and place the artichoke hearts in a food processor with the garlic, 2 tablespoons of lemon juice and 2 tablespoons of olive oil.
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24
Puree until smooth.
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25
Season with salt and pepper to taste.
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26
Place in a medium saucepan and whisk in half of the vinaigrette.
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27
Set aside.
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28
To make the monkfish, preheat the oven to 375 degrees.
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29
Sprinkle the fish very lightly on both sides with flour and season with salt and pepper.
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30
Heat the olive oil in a large ovenproof skillet over medium-high heat.
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31
Place the fish in the skillet top side down and sear on both sides until golden brown (in 2 batches if necessary).
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32
Place in the oven and roast until fish is cooked through, about 5 minutes.
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33
Meanwhile, warm the artichoke sauce over very low heat.
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34
(The sauce will separate if too hot.)
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35
Remove the fish from the skillet and keep warm.
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36
Deglaze the skillet over medium heat with the remaining vinaigrette.
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37
Strain the vinaigrette into another skillet and place over medium heat.
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38
Add the butter and the morels and cook for 2 minutes.
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39
Add the dandelion greens, stir just until wilted, remove from heat and season with salt and pepper.
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40
To serve, spoon the vegetables with their sauce onto the center of 6 plates.
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41
Place 1 piece of monkfish on either side of the vegetables.
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42
Spoon the artichoke sauce around the vegetables and serve immediately.
