Sturgeon With Artichokes

Preparation:

Preparation: Cut the stem off the artichokes. Arrange them upright in a saucepan, pour water up to halfway up the artichoke, add three tablespoons of oil, a clove of garlic, some mint leaves, a pinch of salt and pepper. Cook them covered, over a rather low heat, for about 40 minutes. Eventually the liquid should be almost completely absorbed. If not, uncover the container and continue cooking to let it evaporate. Heat three tablespoons of oil in a saucepan and cook the sturgeon slices for 3 or 4 minutes on each side, turning them only once. Cut the tomatoes in half, remove the seeds, sprinkle them with a pinch of minced garlic and cook them in a preheated oven at 180 degrees on the grill for 5 or 6 minutes. Arrange the halved artichokes in a radial pattern on a warm serving dish, place the slightly overlapping fish scallops in the center and arrange the tomato bowls between one artichoke and another. Serve immediately. Accompanying wines: Collio Traminer Aromatico DOC, Cervaro Della Sala IGT Dell'Umbria, Arenarie Alghero DOC.