Sea Bream with Artichokes and Caper Dressing

Ingredients

• 4  artichokes whole
• 5 tablespoons balsamic vinegar 
• 3 tablespoons butter 
• 2 tablespoons capers drained
• 0.8 cup wine dry white
• 2 large garlic clove crushed
• 2 tablespoons juice of lemon fresh
• 1 teaspoon lemon zest grated
• 3.3 cups chicken broth 
• 3 tablespoons olive oil 
• 1  onion sliced
• 1  rosemary leaves fresh
• 2 pounds baking potatoes peeled cut into 1-inch cubes
• 3  thyme sprigs fresh
• 20 ounce fish fillet 

Equipment

• bowl
• frying pan
• sauce pan
• whisk
• aluminum foil
• slotted spoon

Directions

1. Combine first 7 ingredients in heavy large saucepan. Working with 1 artichoke at a time, cut off stems and remove all leaves. Scrape out chokes, trim edges of hearts, and add to saucepan; sprinkle with salt and pepper. Bring to boil over medium-high heat. Cover pan and simmer until hearts are tender, about 35 minutes. Using slotted spoon, transfer hearts to plate.
2. Cut hearts into 1/3-inch-thick slices. (Can be made 1 day ahead. Cover and chill.)
3. Whisk oil, vinegar, and lemon peel in small bowl to blend; whisk in capers. Season dressing with salt and pepper.
4. Cook potatoes in large saucepan of boiling salted water until just tender, about 15 minutes.
5. Drain potatoes; return to same pan.
6. Add butter and oil; mash until smooth. Season potatoes with salt and pepper. (Can be made 2 hours ahead.
7. Let stand at room temperature. Rewarm before serving.)
8. Sprinkle fish with salt and pepper. Melt butter with oil in heavy large skillet over medium-high heat.
9. Add artichoke slices to skillet. Sauté until heated through, about 5 minutes.
10. Remove from heat. Using slotted spoon, arrange artichokes in center of each of 4 plates; reserve skillet. Spoon 3/4 of warm potatoes atop artichokes on each plate; tent with foil to keep warm.
11. Return reserved skillet with butter mixture to medium-high heat.
12. Add fish and sauté until just opaque in center, about 4 minutes per side. Arrange fish atop potatoes on each plate. Spoon dressing over fish and serve.