Ingredients
- 6 tablespoons dijon mustard
- 1 tablespoon lemon juice
- 1 tablespoon capers rinsed and chopped
- 4 anchovy fillet roughly chopped
- 1 clove garlic peeled and minced
- 1½ swordfish cut into 1 ½ inch cubes, skin removed
- 2 cans artichoke hearts packed in water
- salt
- pepper
- ½ teaspoon crushed red-pepper flakes or to taste
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