The artichokes were tasty and not nearly as intimidating to make as I remembered.
The cobia was sweet and I would definitely seek out this fish in the future. We sprinkled it with salt and pepper and then rubbed the fillet with Spanish olive oil. The better-half grilled it and then we squeezed fresh lemon juice over the fish and the artichokes. I also drizzled some of the olive oil over both before serving.
The rice was a last minute addition to our plate (as last minute as 20 minutes of cooking can be) and I added a dollop of sambal oelek. The parsley was to pretty up the plate.
I’m an artichoke neophyte. I have no clue how to eat them, let alone how to cook them. This picture makes them look really good, but don’t you still have to just scrape them across your teeth to get the artichoke? Or does baking them stuffed soften them enough to eat the whole thing? I’m pretty sure the answer to that is no.
We scraped the outer leaves with our teeth–it was the messy part of the meal. The closer we got to the heart the more artichoke meat and the heart was awesome–ate that part with a fork.