Ingredients

• 1/4 cup sliced garlic cloves
• 2 cups vegetable oil
• 1/4 cup fresh lemon juice
• 1/4 cup fresh lime juice
• 1/4 cup balsamic vinegar
• 1/8 cup fresh orange juice
• 3 sprigs fresh rosemary
• 8 whole peppercorns
• Twelve 8-ounce pieces swordfish
• Roasted Artichoke Ragout, recipe follows
• 6 whole artichokes, cleaned
• Lemon and salt
• 4 tablespoons butter
• Salt and pepper, to taste
• 2 tablespoons sliced garlic
• 3 tablespoons minced shallots
• 1 tablespoon chopped fresh thyme
• 2 tablespoons chopped fresh Italian parsley
• 1 1/4 quarts roasted chicken veloute sauce
• 1 cup pine nuts, toasted

Instructions

1. Steep garlic in the vegetable oil by adding both at room temperature to a saute pan. Bring to a boil, then remove from the heat and let sit for 10 minutes. Add all of the remaining ingredients except the fish. Let the marinade cool, then add the fish. Marinate for 6 to 8 hours, refrigerated. Season with salt and pepper. Preheat grill. Grill the fish on both sides until cooked through. Serve with Roasted Artichoke Ragout.
2. Poach the artichokes in water with lemon and salt. Drain and cool. Cut the artichoke hearts into quarters. Preheat the oven to 350 degrees. Roast the artichokes in a pan with 1 tablespoon butter and salt and pepper.
3. Saute the garlic and shallots in 1 1/2 tablespoons of the butter. Add the artichokes and toss together. Add the veloute and pine nuts and bring to a gentle simmer. Add the herbs and adjust the salt and pepper. Swirl in the remaining 1 1/2 tablespoons butter.