Wild Mahi Mahi with Artichoke Mashed Potatoes

Wild Mahi Mahi with Artichoke Mashed Potatoes Adapted from Alice Waters' Chez Panisse Café Cookbook Ingredients: • 4 6-8 ounce wild mahi-mahi fillets, preferably premium center-cut • 3 large artichokes • Juice of ½ lemon • 3 garlic cloves • Thyme sprigs • Extra-virgin olive oil • Salt • 2½ pounds Russet potatoes • 2 tablespoons (¼ stick) butter or duck fat (you can substitute extra-virgin olive oil if you're trying to be healthy) • ¼ cup half-and-half (optional; or you can substitute nut milk or other non-dairy milk if you're lactose intolerant) • White wine vinegar • Freshly ground black pepper Directions: 1. Pull off the outer leaves of the artichokes until you reach the tender yellow central leaves. Cut crosswise through the leaves about 1½ inches above the base, and cut off all but an inch of each stem. With a paring knife, cut away all the deep green, down to the heart. Scoop out the chokes with a teaspoon. Drop the trimmed artichokes into water acidulated with lemon juice as you work. If you're still confused about how to prepare artichokes, Here is an extremely helpful step-by-step guide to how to prepare them, including photos for each step. 2. Cut the artichokes lengthwise into slices about ½ inch thick. Peel and smash the garlic. Put the artichokes, garlic, and a few thyme sprigs in a sauté pan with a generous amount of olive oil and season with salt. Stew over medium heat until quite tender; the artichokes should brown slightly. Drain and save the oil. Remove the thyme sprigs. Roughly chop the artichokes and set aside. Preheat the oven to 350°F. 3. Peel the potatoes and cut them into cubes. Boil in generously salted water until soft. Put the potatoes through a ricer or food mill with the butter or duck fat, reserving the cooking water if you like. While the potatoes are boiling, bake the mahi mahi fillets for 20 minutes or until flaky. 4. Stir in the artichokes, the reserved oil, the half-and-half, and a splash of vinegar. Taste for seasoning and correct with salt and freshly milled black pepper. To adjust the consistency, add more half-and-half or a little of the potato cooking water.