Swordfish with artichokes in a skillet and microwave with a little creamy sauce that coats it.

Discover how good this fish is when cooked this way — it is also diet-friendly.
Easy and quick recipe to make, to give a touch of flavor to a diet that would otherwise become monotonous and bland.

To prepare the Swordfish with artichokes, I cooked the artichokes and their creamy sauce in the skillet and then finished the cooking in the microwave together with the fish.

For this dish I combined the proteins of swordfish with the fiber and vitamins of artichokes.
With the arrival of spring, artichokes start to appear at market stalls and supermarkets.
These wonderful vegetables are a valuable source of potassium and iron salts.

They contain an active compound, cynarin, which promotes diuresis and bile secretion. They are therefore cleansing.

Made for you:

Cost: Very inexpensive
Preparation time: 20 Minutes
Cooking time: 30 Minutes
Portions: 4
Cooking methods: Stovetop, Microwave
Cuisine: Italian
Seasonality: Autumn, Winter and Spring

Ingredients

1 lb 5 oz swordfish
6 artichokes
2 cloves garlic
to taste chili pepper
to taste salt
3 tbsp extra virgin olive oil
to taste chili pepper (if you like)
to taste chopped parsley (or parsley oil)

Swordfish with artichokes

Tools

What we need to prepare it

Microwave dish
Cling film
1 Pan
1 Immersion blender
Bowl
1 Microwave oven

Preparation of Swordfish with Artichokes

Choose swordfish of excellent origin and freshness.
Prepare a fairly large bowl with half a lemon, cut and squeezed into it.
Remove the outer leaves from the artichokes, and with a small spoon remove all the inner “choke” (the fuzzy part).
Then cut them into wedges.
Blanch the artichoke hearts for 3 minutes in salted water with lemon.
In a nonstick pan put a drizzle of extra virgin olive oil, heat it and cook the slices 30 seconds per side. Then place them in a glass baking dish and set aside.
Drain the artichoke hearts.
Meanwhile, in the same pan used for the fish make the classic garlic, oil and chili.
Add the parsley oil or chopped parsley. Sauté, then add the artichoke hearts and 1 cup of water. Cook another 3 minutes.
Take then half of the hearts and blend them with the immersion blender to make a creamy sauce.
Add the artichoke wedges to the swordfish steaks and also the artichoke cream.
Cover them with plastic wrap and …
Place in the microwave for 5 minutes.
Serve piping hot.
Here is a nice diet-friendly dish: Swordfish with artichokes