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Monkfish bites with Orogel artichoke wedges

  • 600 g Monkfish pulp
  • 60 g Tropea red onion
  • 1 garlic clove
  • Salt
  • extar virgin olive oil
  • 240 g Orogel artichoke wedges (20 wedges)
  • 100 g cherry tomatoes
  • fresh thyme
  • pepper
Main Courses
  1. Blanch the artichoke wedges in boiling salted water for a few minutes.
  2. In a pan with a little EVO brown the strip-cut Tropea onion. Cook for a few minutes.
  3. Add the cherry tomato slices, season with salt and pepper and cook for a few minutes.
  4. In a pan with a little EVO brown the monkfish cut in bites, when golden add a pinch of salt, pepper and fresh thyme.
  5. Put the artichokes wedges on the serving plate and lay the monkfish bites on top. Garnish with a few thyme leaves, add a drizzle of EVO and serve.
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