Seared Cod with Provencal Vegetables

Directions

1. 1
   Bring a saucepan of salted water to a boil.
2. 2
   Squeeze the lemon halves into a bowl of water, then add the halves.
3. 3
   Working with 1 artichoke at a time, snap off all of the dark green leaves.
4. 4
   Using a sharp knife, slice off the top half of the leaves, peel and trim the stem and add to the lemon water.
5. 5
   Add the artichokes to the boiling water and cook until just tender, 20 minutes.
6. 6
   Drain and let cool.
7. 7
   Meanwhile, in a medium skillet, heat 1 tablespoon of the oil.
8. 8
   Add the onion, bell peppers, garlic and thyme and season with salt and pepper.
9. 9
   Cook over moderate heat, stirring, until the vegetables begin to soften, 5 minutes.
10. 10
    Add the wine, cover and cook over low heat, stirring, until the vegetables are tender, 25 minutes.
11. 11
    Transfer to a bowl.
12. 12
    Wipe out the skillet and heat 1 tablespoon of the oil.
13. 13
    Add the artichokes and cook over moderately high heat until lightly browned and the outer leaves begin to crisp, about 7 minutes.
14. 14
    Season with salt and pepper, add the bell peppers and keep warm.
15. 15
    In a large nonstick skillet, heat the remaining 1 tablespoon of oil.
16. 16
    Season the cod with salt and pepper, and cook over moderately high heat, turning once, until lightly browned and slightly firm, about 4 minutes per side.
17. 17
    Transfer the cod to plates, garnish with the peppers and artichokes and serve at once.