Trout with Spring Vegetables – Garden & Gun

Ingredients

• 2 8-12 oz. trout, cleaned and butterflied
• Kosher salt, freshly ground black pepper, and Espelette pepper (can substitute sweet paprika blended with a pinch of cayenne)
• 4 tbsp. olive oil, divided
• 2 leeks, green tops and roots removed, split lengthwise and rinsed
• 4 cloves garlic, peeled and smashed
• 1 cup artichoke hearts, quartered (fresh are best, but nonmarinated canned or jarred will work fine)
• 1 bunch asparagus, trimmed
• 1/2 cup pitted niçoise olives
• 4 or 5 sprigs fresh thyme
• 1/4 cup chopped fresh parsley, divided
• 1/3 cup white wine
• 2 lemons, sliced
• 4 tbsp. butter