Ingredients

• 4 Roman (large globe) artichokes
• 95ml/3½fl oz olive oil
• 1 garlic clove
• chopped
• 3 tsp chopped fresh flatleaf parsley
• 125ml/4½fl oz white wine
• 2 x 175g/6oz monkfish fillets
• trimmed
• 300g/11oz Charlotte potatoes
• boiled until tender
• drained
• sliced
• 1 tbsp small capers
• drained and rinsed
• 90g/3½oz prosciutto slices
• ½ lemon
• juice only

Directions

• Preheat the oven to 220C/425F/Gas 7.
• Trim the outer leaves from the artichokes
• cut the tops off
• then scoop out the hairy 'choke' with a teaspoon.
• Using a potato peeler
• peel away the stem until the tender centre is exposed.
• Place the peeled artichokes
• heads facing downwards
• into a pan. Add 75ml/2¾fl oz of the olive oil
• half of the chopped garlic
• one teaspoon of the chopped parsley and all of the white wine. Cover the pan with a lid.
• Heat the mixture over a medium heat
• then cook the artichokes for 20-25 minutes
• or until a sharp knife can be easily inserted into their centres.
• When the artichokes are cooked
• remove them from the pan using a slotted spoon and set aside to cool. When they have completely cooled
• slice them lengthways into thin slices.
• Meanwhile
• heat one teaspoon of the remaining oil in a large
• heavy-based
• ovenproof frying pan over a medium to high heat. When the oil is hot
• add the monkfish fillets and cook for 2-3 minutes on each side
• or until crisp and pale golden-brown on both sides. Remove from the pan and set aside.
• Add the sliced
• cooked potatoes to the pan the monkfish was cooked in. Fry on one side for 1-2 minutes over a medium heat
• then turn over.
• Return the monkfish fillets to the pan and lay them on top of the sliced potatoes. Add the sliced
• cooked artichokes
• capers
• remaining chopped parsley and chopped garlic
• arranging them in and around the monkfish fillets
• on top of the potatoes. Cover the ingredients with the prosciutto slices.
• Transfer the pan to the oven and roast for 6-10 minutes
• or until the prosciutto slices are crisp and the monkfish fillets are cooked through (the monkfish fillets are cooked through when the flesh is opaque).
• Remove the pan from the oven and squeeze the lemon juice into the pan and drizzle over the remaining 15ml/½fl oz of olive oil.
• To serve
• divide the sliced potatoes and artichokes equally between two serving plates. Place one monkfish fillet on top of each serving. Top with the crisp prosciutto slices.