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1
Preheat the oven to 450.
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2
Line a large rimmed baking sheet with 2 overlapping 3-foot-long sheets of heavy-duty aluminum foil (half of each sheet should overlap in the middle of the pan).
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3
Top the foil with two 3-foot-long sheets of parchment paper, overlapping them in the same way.
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4
In a large saucepan, steam the artichokes over moderately low heat, covered, until the bottoms are tender when pierced, about 50 minutes.
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5
Transfer the artichokes to a plate and let cool.
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6
When the artichokes are cool enough to handle, remove all of the leaves and reserve them for another use.
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7
With a teaspoon, scoop out the hairy chokes.
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8
Cut the artichoke bottoms into 1/3-inch wedges.
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9
In a large bowl, toss the artichokes with the cherry tomatoes, leeks, wine, basil, olive oil and marjoram.
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10
Season generously with salt and pepper.
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11
Season the outside of the sea bass with salt and pepper and set the fish in the center of the parchment-lined foil.
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12
Season the sea bass cavity with salt and pepper.
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13
Put the rosemary sprig in the sea bass cavity and scatter the vegetable mixture all around the sea bass.
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14
Fold the parchment neatly over the fish, then close the foil by folding the overhanging ends into the center and crimping the sides tightly.
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15
Bake the fish on the bottom shelf of the oven for 1 hour and 10 minutes, then let the fish stand at room temperature for 5 minutes.
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16
Carefully open the package.
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17
Using 2 forks, gently lift the fish from the bones onto plates.
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18
Spoon the vegetables and juices around the fish and serve.
