Sole in white wine with artichokes and potatoes

Ingredients

For 1 serving

• Sole200 g
• Artichokes1.5
• Potatoes180 g
• White wine30 ml
• Extra virgin olive oil10 g
• Garlic1 clove
• Parsleyto taste
• Saltto taste

Contains: fish, sulphites,

In season: November – April

Method

1. Bring a pan of water to the boil. Peel the potatoes and cut them into roughly 2 cm cubes; when the water boils, salt it and cook them for 12–15 minutes, until a fork slides through; drain.
2. Meanwhile clean the artichokes: remove the tough outer leaves until you reach the pale ones, cut off the tips, peel the stem, halve them, remove the choke and slice thinly.
3. Cook the artichokes trifolati: in a frying pan warm half the oil with the crushed garlic over medium heat, add the slices, a pinch of salt and half a glass of water, cover and cook for 12 minutes, until tender; turn off the heat and stir in half the chopped parsley.
4. Salt the sole fillets. In another pan heat the remaining oil over medium heat and lay them in for a minute, then pour in the white wine and cook for 3–4 minutes, until the wine has nearly evaporated and the fillets are opaque white: they're delicate, so turn them only once with a spatula.
5. Serve the sole with its pan juices, the artichokes and the potatoes, finished with the remaining parsley.