Warm Red Mullet And Artichoke Salad

By Saveur
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2 cups penne rigate

8 tbsp. extra-virgin olive oil

1 tsp. balsamic vinegar

Freshly ground black pepper

6 baby artichokes, trimmed

8 cloves garlic, unpeeled

1/2 lb. cleaned squid, body sliced into rings; tentacles quartered

4 5-oz. red mullets, cleaned, deboned, head and tail left on

(or 2 10-oz. red snapper filets, cut in half crosswise)

1/2 cup flour

1/4 lb. parmigiano-reggiano

12 fresh basil leaves

8 fresh chives

8 sprigs fresh chervil

1/4 cup niçoise olives

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