Fresh artichokes at Wegmans looked irresistible. But then it took me a day of searching and rejecting one recipe after another when i finally googled "artichokes charmoula". Bingo – one of the first hits brought a recipe from always reliable Russ Parsons.
The recipe was from his first book – fish, artichokes and potatoes in californian charmoula.
I tweaked the original recipe a bit – blue marlin instead of swordfish, much more herbs, no potatoes (if not counting a sole sweet one) but the dish came out very nice.
Parsons’s californian charmoula is quite different from a traditional one – it’s not spicy so not to overwhelm a subtle artichoke flavor, and uses mint instead of cilantro – a big plus for cilantro haters. My version (will definitely cut the amount of olive oil next time) ended up something like – 4 garlic cloves, 3 scallions, 2 cups of parsley, 1 cup of mint, 1 cup of olive oil, juice of 1/2 lemon.
The recipe calls for all ingredients including the fish to be cooked for about 30mins covered and then 20mins uncovered at 400F. In my version the first step was shortened to 20mins and didn’t involve fish. Then i increased the oven temp to 425F, added the fish and baked everything uncovered for additional 20mins – the blue marlin steaks were ideally cooked at this point (Parsons’s recipe suggests swordfish or tuna but even for those i think that the original cooking time is way excessive).
Well charmoula with fish is always a great idea – being a traditional version of Paula Wolfert with haddock, or less so traditional but tasty and interesting nonetheless of Christine Manfield’s baked salmon with preserved lemon chermoula.