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Serves : 8
© Miki Duisterhof

How to Make It

Step 1    

Sprinkle the fish fillets on both sides with 2 tablespoons of sea salt. Arrange the fish on a wire rack set over a pan to catch any juices. Cover with foil and refrigerate overnight.

Step 2    

The next day, rinse the fish thoroughly. Bring a large deep skillet of water to a simmer. Add the fish and poach it gently over low heat until just cooked through, about 8 minutes. Transfer the fish to a large platter and pat dry.

Step 3    

In a saucepan, combine the chickpeas with the bay leaves and garlic. Add water to cover and bring to a simmer over moderate heat. Cover and cook gently until the chickpeas are tender, 1 to 2 hours, adding more water if necessary. Drain and discard the bay leaves and garlic.

Step 4    

Trim the stems from the artichokes and snap off the tough leaves. Cut off the top third of each artichoke and rub the artichokes all over with the lemon. In a large saucepan of boiling salted water, simmer the artichokes over moderate heat until the bottoms are tender when pierced with a knife, about 15 minutes. Drain the artichokes and, when cool enough to handle, pull out the inner leaves. Using a teaspoon, scrape out the hairy chokes. Quarter the artichokes.

Step 5    

To serve, arrange the fish, eggs, vegetables and snails on platters and put the chickpeas and aioli in bowls.

Chef's Notes

Here's a guide for cooking the vegetables until tender: boil the beets for 30 minutes, carrots and potatoes for 20 minutes, cauliflower for 8 minutes and green beans for 4 minutes.

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