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1
Trim the artichoke leaves and stems and blanch in salted, boiling water with a little of the lemon juice.
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2
Use only enough water to cover.
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3
When tender remove from the water, cool, and clean.
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4
Save the leaves for another use.
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5
Discard the hairy choke and save the hearts and stem for the dish.
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6
Slice into 1/8-inch slices.
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7
In a saute pan over high heat, add 1 tablespoon olive oil and saute the fennel in it until tender.
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8
Add salt and pepper, to taste, remove and keep warm.
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9
Wipe out the saute pan and add in the peanut oil and bring to medium high heat.
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10
Salt and pepper the fillets and brown on 1 side about 5 minutes.
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11
Turn and saute 2 more minutes and remove from the pan.
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12
Add the sliced garlic and 1/2 of the remaining olive oil and cook 2 minutes.
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13
Add the sliced artichokes and saute until starting to brown.
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14
Add the tomatoes, white wine, stock, lemon zest and juice, and remaining olive oil and reduce the liquid by 1/4.
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15
Return the fish to the mixture, add the capers and basil, and check salt and pepper.
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16
Cook 2 more minutes until fish is just flaky and check salt and pepper.
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17
Divide the fennel among 6 warm dinner plates and top with the fillets.
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18
Sauce with the vegetable mixture and serve.
