A great purée should be more than just mashed vegetables—it should be silky, luxurious, and melt-in-your-mouth smooth. And ...

Place the fish on top. Cover the fish completely with ... then stir in the red onion and the remaining basil. Drain the artichokes, collecting the oil in a bowl. Stir the artichokes into the ...

It includes canned artichoke hearts, also known as the only vegetable I will eat from a can. In fact, I keep them stocked in my cabinet at all times alongside beans, tomatoes, fish, olives ...

To serve, divide the artichokes between two plates and top with the poached fish. Spoon over the béarnaise and glaze with a cook’s blow torch. Serve the kale crisps on the side.

Set aside. 2. Place artichoke down on its side and cut off top portion. Cut about 1" from the top. Discard cuttings. 3. Remove stem of artichoke. Discard stem. 4. Remove small bottom leaves from ...