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1
Preheat the oven to 225.
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2
Arrange the sun-dried tomatoes on a wire rack set on a baking sheet.
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3
Bake in the oven for about 2 hours, or until the tomatoes completely dry; let cool.
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4
Finely grind the tomatoes in a mortar or food processor.
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5
Bring a small saucepan of water to a boil.
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6
Squeeze the lemon juice into a bowl of water.
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7
Working with 1 artichoke at a time, snap off the outer leaves and trim off all but 1/2 inch of the stem.
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8
Using a sharp knife, cut off the yellow leaves at the top of the heart and trim the base and stem.
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9
Using a spoon or a melon baller, scoop out the furry choke.
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10
Cut the heart into 1-inch wedges and add to the lemon water.
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11
Drain the artichokes and add them to the boiling water.
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12
Cook, stirring occasionally, until tender, about 12 minutes; drain and transfer to a bowl.
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13
Heat the olive oil in a deep medium skillet.
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14
Add the shallots and garlic and cook over moderate heat just until golden.
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15
Add the fennel and onion and cook, stirring, until tender, about 5 minutes.
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16
Add the artichokes and cook until heated through.
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17
Add the wine and cook until reduced by half, about 3 minutes.
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18
Add the chicken stock and cook until reduced by two-thirds, about 5 minutes.
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19
Swirl in the butter until melted, then stir in the olives, basil and thyme.
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20
Season with salt and pepper and keep warm.
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21
Preheat the oven to 350.
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22
Season the fish with salt and pepper and sprinkle each fillet on the flesh side only with 1/2 teaspoon of the sun-dried tomato powder.
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23
Heat the canola oil in a large nonstick skillet until shimmering.
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24
Add the snapper, skin side down, and cook over high heat until browned and crisp, about 3 minutes.
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25
Turn the fish and cook until lightly browned, about 2 more minutes.
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26
Transfer the snapper to a rimmed baking sheet, skin side down, and bake for 12 to 14 minutes, or until opaque throughout.
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27
Transfer the fish to 4 large plates, spoon the artichoke-olive sauce on top and serve.
