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1
Preheat the oven to 400 F.
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2
Fill a bowl with water.
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3
Cut the lemon in two and squeeze the juice into the water.
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4
Add the squeezed lemon halves to the water, too.
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5
If you are using baby artichokes, peel the outer leaves from the artichoke until you reach the part where the leaves are mostly a creamy yellow.
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6
Cut the top inch off the artichoke and trim away the stem so that you are left with a golf ball-sized heart.
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7
Slice into 1/4-inch pieces and place in the lemon water.
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8
(For globe artichokes, remove the tough outer leaves and cut the artichokes into wedges.
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9
Remove the choke and the soft curly leaves above it.
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10
Slice and place in the lemon water.)
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11
Set aside.
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12
Drain before using.
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13
In a large bowl combine the artichokes, potatoes, garlic, rosemary, basil, tomatoes, and salt and pepper to taste.
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14
Add the olive oil and toss to coat.
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15
Place the potato mixture in a large ovenproof baking dish, add the vegetable stock, and cover with aluminum foil.
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16
Bake for 35 to 45 minutes, or until the potatoes are soft.
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17
Spoon out a quarter of the vegetables into a bowl.
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18
Reserve.
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19
Season the fish with salt and pepper and rub the fillets with a little olive oil.
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20
Arrange the fillets on the potato and artichoke mixture and add the wine.
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21
Cover the fish with the reserved potato mixture.
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22
Bake, uncovered, for 8 to 10 minutes, or until the fish is cooked through.
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23
Serve.
