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1
To prep artichokes, use a serrated knife and cut off outer leaves to the tender yellow/pale leaves.
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2
Trim the bottom and spoon out the 'hair'.
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3
Trim the stem to the heart.
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4
Quarter the artichoke with stem on.
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5
In a pot of salted, boiling water, blanch the prepped artichokes to al dente, about 10 minutes and shock in ice water.
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6
Set aside.
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7
To make the sauce, use a hot non-reactive sauce pan coated with oil and sautee garlic, ginger, and leeks until soft, about 4 minutes.
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8
Season with salt and pepper.
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9
Add the artichokes and tomatoes then deglaze with vinegar and reduce by 80 per cent.
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10
Add the butter and stir in.
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11
Check for seasoning.
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12
Meanwhile pre-heat an oven to 425 degrees.
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13
In a very hot skillet coated with oil, pan sear the seasoned fish until brown on both sides, about 3 minutes a side.
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14
Transfer to oven and roast for 5 minutes or until a skewer can easily penetrate the fish.
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15
In a saucepan, add potatoes and fill with cold water.
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16
Add a little salt.
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17
Slowly boil potatoes for 30 to 40 minutes until potatoes come cleanly off of a pairing knife.
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18
In another hot saucepan coated with oil, caramelize garlic than add thyme and cream.
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19
Reduce cream by 30 per cent.
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20
In a large stainless steel bowl, add hot potatoes and garlic cream.
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21
Hand mash together.
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22
Add butter, salt and pepper and check for seasoning.
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23
Keep warm.
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24
PLATING Place a mound of mash in the center of a plate.
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25
Surround with the artichoke/vinegar sauce.
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26
Place bass on top and garnish with chives.
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27
Wine Recommendation: Marimar Torres, Chardonnay, Russian River Valley, 1997
