• 2servings
  • 50minutes

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Nutrition Info . . .

VitaminsA, B9, C
MineralsManganese, Iron, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 globe artichokes

  2. 75 ml olive oil

  3. 75 ml white wine

  4. 1 tbsp chopped parsley

  5. 300 g small salad potatoes , such as Charlotte

  6. 2 tsp olive oil

  7. 2 x 160g monkfish fillets

  8. 1 tbsp small capers

  9. 1/2 cloves garlic , crushed

  10. 6-8 slices prosciutto , (about 100g)

  11. 1/2 lemons , juice only

Instructions Jump to Ingredients ↑

  1. For the artichokes: trim the tough outer leaves from the artichokes then cut the artichoke in half through the 'equator'. Discard the top half and use a dessertspoon to scoop out the hairy choke from the centre of the bottom half.

  2. Use a vegetable peeler to peel off the tough outer layer of the stems, until you reach the tender middle part.

  3. Immediately place the artichokes, head down, in a saucepan with the olive oil, white wine, garlic and parsley. Cover with a lid, place on a medium heat and simmer gently for 25 minutes or until tender. Leave to cool in the cooking liquor.

  4. When the artichokes are cool, remove from the liquor and slice lengthways. Set aside.

  5. For the monkfish: boil the potatoes in a pan of boiling salted water for 10 minutes or until just tender then drain. When the potatoes are cool enough to handle, cut into 1cm-thick slices.

  6. Preheat the oven to 200C/180C fan/gas 6.

  7. Heat half of the olive oil in a large, ovenproof frying pan over a medium-high heat. Add the monkfish and fry for 1-2 minutes on each side until lightly golden, then remove from the pan.

  8. Add the potatoes to the pan and fry for 1-2 minutes until golden-brown then turn them. Place the monkfish on top of the potatoes and scatter over the prepared artichokes, capers, parsley and garlic. Lay the prosciutto slices on top and transfer to the oven for 6-8 minutes, or until the monkfish is cooked through.

  9. Squeeze over the lemon juice, drizzle with the remaining olive oil and serve.


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