Escabeche of Fresh White Fish with Artichokes from The Cooking of South West France by Paula Wolfert

Name: Escabeche of Fresh White Fish with Artichokes from The Cooking of South West France by Paula Wolfert
Ingredients: ½ cup olive or peanut oil, for frying; ⅓ cup plus 2½ tablespoons extra virgin olive oil; ½ pound small white or red onions, thinly sliced; ½ pound small carrots, peeled and thinly sliced; 12 whole small garlic cloves, unpeeled, plus 2 large cloves, peeled and mashed with a pinch of salt; 12 sprigs of thyme; 2 imported bay leaves; 8 juniper berries; 1 teaspoon black peppercorns; 2 whole cloves; 1 cup dry white wine; 1 cup white wine vinegar; 3 fresh medium artichokes, 5 to 6 ounces each; 1 lemon, halved; Coarse sea salt and freshly ground pepper; 1½ tablespoons French walnut oil; 2 cups loosely packed arugula; Grated zest of ½ orange; ⅔ cup flour; 1 pound skinless thick white fish fillets, preferably fresh halibut

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This is one terrific dish: strips of fried fish in a marinade flavored with walnut oil and orange zest. Oily fish—such as sardines, tinker mackerel, herring, or smelts—are traditionally used, but...

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Ingredients

½ cup olive or peanut oil, for frying
⅓ cup plus 2½ tablespoons extra virgin olive oil
½ pound small white or red onions, thinly sliced
½ pound small carrots, peeled and thinly sliced
12 whole small garlic cloves, unpeeled, plus 2 large cloves, peeled and mashed with a pinch of salt
12 sprigs of thyme
2 imported bay leaves
8 juniper berries
1 teaspoon black peppercorns
2 whole cloves
1 cup dry white wine
1 cup white wine vinegar
3 fresh medium artichokes, 5 to 6 ounces each
1 lemon, halved
Coarse sea salt and freshly ground pepper
1½ tablespoons French walnut oil
2 cups loosely packed arugula
Grated zest of ½ orange
⅔ cup flour
1 pound skinless thick white fish fillets, preferably fresh halibut