5 tablespoons fresh lemon juice (about 2 lemons), reserve juiced lemons
4 large artichokes with stemps attached
6 tablespoons extra-virgin olive oil
4 (1/2-inch-thick) red snapper fillets
1 tablespoon chopped fresh tarragon
•Put oven rack in middle position and preheat oven to 425F.
• Stir 2 tablespoons lemon juice into a large bowl half filled with cool water, then dro in juiced lemons. Cut 1 inch off top of 1 artichoke. Bend back outer leaves until they snap off close to the base, then discard several more layers of leaves until you reach pale yellow leaves with pale green tips. Dip artichoke in lemon water periodically to limit discoloration.
• Cut remaining leaves flush with top of artichoke bottom, then remove choke by pulling out purple leaves and scraping out fuzzy layer with a spoon. Trim quarter inch from end of stem, then trim base and side of stem with vegetable peeler. Drop artichoke into lemon water. Repeat with remaining artichokes.
• Drain artichokes, pat dry and cut each into 6 wedges. Arrange artichokes in one layer in a 13 x 9 inch glass or ceramic baking dish. Stir together 3 tablespoons oil, 2 tablespoons lemon juice and salt and pper to taste in a small bowl. Pour over layered artichokes, turning them to coat evenly. Cover dish with foil and roast, turing artichokes once or twice, until just tender, 20 - 25 minutes. Leave oven on.
• While artichokes are roasting, rub fish with 1 tablespoon oil and sprinkle all over with salt and pepper. Remove foil from baking dish and arrange fillets, skin side up, in one layer atop artichokes. Roast uncovered, until fillets are just cooked through, about 9 minutes. Divide fish and artichokes among 4 plates using a spatula, reserving pan juices. Stir together remaining 2 tablespoons oil, 1 tablespoon lemon juice, tarragon and reserved pan juices and drizzle over fish.
