Rockfish with Tomatoes, Capers, Lemon, Artichokes, and Fennel Recipe

Ingredients

• 3 large globe artichokes
• 1/2 lemon, juiced, plus 2 lemons, zested and juiced
• 1 tablespoon extra-virgin olive oil, plus 1 tablespoon
• 2 bulbs fennel, finely sliced lengthwise
• Salt and pepper
• 2 tablespoons peanut oil
• 6 (6-ounce) rockfish or halibut fillets
• 6 cloves garlic, peeled and blanched in 3 changes water, then sliced
• 4 plum tomatoes, peeled, seeded, and large diced
• 1 cup dry white wine
• 1 cup fish or chicken stock, optional
• 2 tablespoons capers
• 1 tablespoon chiffonaded basil leaves