Preparation

• 用冷水装满一个大碗。将2个柠檬切成两半，将果汁从两半挤压到水中，然后加入一半的柠檬。Prepare the artichokesby removing the tough outer leaves and trimming the bitter parts from the outside of the heart. Cut the artichoke hearts into eighth or quarter wedges, depending on their size. Submerge the artichokes fully in the lemon water.
• In a large skillet, heat 1/4 cup of the olive oil over medium heat. Pat the artichokes dry, add them to the pan, and cook, stirring, until tender and lightly browned, about 4 minutes; drain on paper towels and salt generously.
• 从剩下的柠檬中细腻地将其磨碎，然后将其榨汁。在一个中等大小的碗中，将西红柿与酱汁，柠檬皮和欧芹混合在一起。一起搅拌并用少许盐和1/4茶匙调味。胡椒。
• 在大煎锅中，轻轻温暖2汤匙。中等热量的橄榄油。加入茴香和大蒜，用1茶匙调味。盐和1/4茶匙。胡椒粉，煮，经常搅拌，直到蔬菜开始变软，约3-1/2分钟。添加Haricot verts和其余的1 TB。橄榄油，煮至蔬菜变软，再增加3分钟。放电，加入罗勒和葱，搅拌直至加热。加入柠檬汁，用盐和胡椒粉调味，然后放在温暖的地方。
• Pat the fish dry with paper towels, and season all over with salt. Put a large nonstick skillet over medium-high heat, and add the sunflower oil. When hot, add the fish in batches, and cook until the skin is crisp, about 3 minutes. Flip and cook another 3 minutes. Transfer to a large rimmed baking sheet lined with paper towels, then to a rack. Repeat with the remaining fish, adding oil as needed. On a large serving platter, create a bed of the baby artichokes and top with the fish. Spoon the fennel mixture around, and garnish with the tomato-olive mixture.