Roasted Artichokes, Carrots, And Fennel With Pan-Roasted Halibut

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Cookstr
Nutrition per serving    (USDA % daily values)
CAL
845
FAT
72%
CHOL
111%
SOD
51%

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Ingredients for 4 servings

2½ teaspoons herbes de Provence

3 large artichoke hearts (see Note) , halved instead of quartered

1 cup dry white wine, fish or chicken stock , or canned low-salt chicken broth

2 tablespoons extra virgin olive oil

2 lemons

16 baby-cut carrots

Salt and freshly ground pepper

4 halibut or sea bass steaks, about 6 ounces each

1 small fennel bulb, halved lengthwise, then each half cut into quarters (or use ½ large bulb)

1½ tablespoons finely chopped fennel leaves

3 tablespoons unsalted butter (optional)

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