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Ingredients

• 4 Roman (large globe) artichokes

• 95ml/3½fl oz olive oil

• 1 garlic clove, chopped

• 3 tsp chopped fresh flatleaf parsley

• 125ml/4½fl oz white wine

• 2 x 175g/6oz monkfish fillets, trimmed

• 300g/11oz Charlotte potatoes, boiled until tender, drained, sliced

• 1 tbsp small capers, drained and rinsed

• 90g/3½oz prosciutto slices

• ½ lemon, juice only

Description

Recipe Uses 4 Roman (large Globe) Artichokes, 95ml/3½fl Oz Olive Oil, 1 Garlic Clove, Chopped, 3 Tsp Chopped Fresh Flatleaf Parsley, 125ml/4½fl Oz...

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