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1
Combine first 7 ingredients in heavy large saucepan.
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2
Working with 1 artichoke at a time, cut off stems and remove all leaves.
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3
Scrape out chokes, trim edges of hearts, and add to saucepan; sprinkle with salt and pepper.
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4
Bring to boil over medium-high heat.
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5
Cover pan and simmer until hearts are tender, about 35 minutes.
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6
Using slotted spoon, transfer hearts to plate.
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7
Cut hearts into 1/3-inch-thick slices.
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8
(Can be made 1 day ahead.
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9
Cover and chill.)
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10
Whisk oil, vinegar, and lemon peel in small bowl to blend; whisk in capers.
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11
Season dressing with salt and pepper.
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12
Cook potatoes in large saucepan of boiling salted water until just tender, about 15 minutes.
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13
Drain potatoes; return to same pan.
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14
Add butter and oil; mash until smooth.
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15
Season potatoes with salt and pepper.
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16
(Can be made 2 hours ahead.
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17
Let stand at room temperature.
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18
Rewarm before serving.)
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19
Sprinkle fish with salt and pepper.
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20
Melt butter with oil in heavy large skillet over medium-high heat.
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21
Add artichoke slices to skillet.
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22
Saute until heated through, about 5 minutes.
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23
Remove from heat.
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24
Using slotted spoon, arrange artichokes in center of each of 4 plates; reserve skillet.
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25
Spoon 3/4 of warm potatoes atop artichokes on each plate; tent with foil to keep warm.
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26
Return reserved skillet with butter mixture to medium-high heat.
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27
Add fish and saute until just opaque in center, about 4 minutes per side.
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28
Arrange fish atop potatoes on each plate.
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29
Spoon dressing over fish and serve.
