Slow-Roasted Bass with Stewed Artichokes, Pine Nuts, and Bacon
- 1 lemon, quartered
- 5 large artichokes
- 3 tablespoons extra virgin olive oil
- 1 cup ¼-inch diced thick-cut bacon (approximately 2 slices)
- ½ cup small-diced shallot
- ½ cup baby carrots; peeled, greens removed, and thinly sliced into discs
- 2 cloves garlic, thinly sliced
- 1 teaspoon plus ¼ teaspoon kosher salt
- 1 cup white wine
- 2 sprigs thyme
- 1 lemon, quartered
- 5 large artichokes
- 3 tablespoons extra virgin olive oil
- 1 cup ¼-inch diced thick-cut bacon (approximately 2 slices)
- ½ cup small-diced shallot
- ½ cup baby carrots; peeled, greens removed, and thinly sliced into discs
- 2 cloves garlic, thinly sliced
- 1 teaspoon plus ¼ teaspoon kosher salt
- 1 cup white wine
- 2 sprigs thyme
Instructions:
I like to use Sauvignon Blanc or Pinot Grigio in this dish because both wines are crisp, with a great acidity that complements the bass. If you can’t find striped bass, try this recipe with halibut, cod, or black sea bass.
-  Preheat the oven to 300°F.
- Â Fill a large mixing bowl with cold water. Squeeze the lemon into the water, then drop the lemon quarters in.
- Â To clean the artichokes, cut off and discard all but 1 inch of the stem. Remove all outer leaves until you only see soft yellow and purple leaves. Grab the top center purplish leaves and pull them apart to reveal the fuzzy center. Scoop out and discard all of the fuzz. With a paring knife, remove the outer green part of the stem until you see mostly white flesh. Slice each artichoke heart into 6 pieces and store in the lemon water until ready to cook.
-  Heat the olive oil in a large sauté pan over medium heat. Add the bacon and sauté for 8–10 minutes or until just crispy. Pour out and reserve 1 tablespoon of rendered bacon fat for later use.
-  Add the shallot to the pan with the bacon and sweat for approximately 2–3 minutes or until soft and translucent. Drain the artichokes, pat dry with paper towels or a clean dishtowel, and add to the pan. Toss in the carrots, garlic, and 1 teaspoon salt. Sauté for 2 minutes, until the garlic becomes fragrant.
- Add the white wine, thyme, and bay leaf to the pan, and bring to a high simmer for about 5–10 minutes to reduce liquid by half. Add chicken stock, bring to a boil, then lower heat and simmer for 15 minutes, or until the artichoke hearts are fork-tender.
- Brush the fish with reserved bacon fat and season with remaining ¼ teaspoon salt. Roast in the oven on a baking sheet for 16–18 minutes. The bass is done when a cake tester slides out easily with no resistance and the end is warm to the touch.
- Toast pine nuts in a dry sauté pan over medium heat for 5 minutes, shaking the pan often to prevent burning. Add the pine nuts to the artichoke mixture. Remove thyme and bay leaf. Stir in the parsley and bring to a simmer.
- Transfer the artichoke stew to a serving dish, top with bass, and serve.