Artichokes and seafood, continued... This one comes from the Food Network's Giada De Laurentiis, but I've made adjustments per Marsha's blog Panda Cake. She makes this all the time, so I trust her modifications.
--4 tbsp Olive Oil
--4 Halibut Fillets (around 6 oz each)
--Freshly ground Black Pepper
--2 Shallots, sliced into thin rounds
--2 cloves Garlic, minced
--1 lb frozen Artichokes, thawed (Marsha sez: I use 1 can of artichoke hearts - I can never find frozen ones)
--1/2 cup White Wine
--1 1/2 cups low-sodium Chicken Broth
--1 (14.5 oz) can Diced Tomatoes
--1/2 tsp Fresh Thyme Leaves, minced
--You will need a Grill Pan or improvise around it
Drizzle 1 tablespoon of olive oil over the halibut and season with salt and pepper. Heat a grill pan over high heat. Cook the fish on the grill pan until just cooked through, about 4 minutes per side, depending on thickness.
In a medium saucepan, heat 3 tablespoons of olive oil over medium-high heat. Add the shallots and cook for 1 minute. Add the garlic and artichokes and cook until golden brown, about 5 minutes. Add the white wine and stir, scraping the brown bits off the bottom of the pan with a wooden spoon. Add the chicken broth, tomatoes (with the juice), thyme, and 1/4 teaspoon each salt and pepper. Bring to a simmer.
Ladle the artichoke and tomato broth into shallow bowls. Top with the grilled halibut. Serve immediately.