Seared Halibut with Wine-Braised Artichokes à la Barigoule

Ingredients

• 4 medium lemons, divided
• 6 globe artichokes (4½ lb.), ends trimmed
• Kosher salt and freshly ground black pepper
• 1⁄4 cup extra-virgin olive oil, plus more for drizzling
• 2 medium yellow onions (14 oz.), thinly sliced
• 3 medium carrots (6 oz.), peeled and thinly sliced
• 5 medium garlic cloves, peeled and sliced thinly
• 2 cups chicken or vegetable stock
• 1 1⁄2 cups dry white wine
• 1 bouquet garni* (may include black peppercorns, parsley, thyme, and bay leaf)
• 6 oil-packed anchovy fillets, finely chopped
• 4 5-oz. Halibut filets
• 3 tbsp. canola oil
• 2 tbsp. unsalted butter
• Coarsely chopped parsley, for garnish
• Flaky sea salt, for finishing