Monkfish With Artichokes & Favas

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8 ounces fava beans, shelled

2 1/2 pounds monkfish tails (1 or 2 tails), tough membrane and grainy side strips removed (have your fishmonger do this for you)

8 garlic cloves: Cut 6 into slivers; chop remaining 2

Salt and pepper to taste

2 tablespoons extra virgin olive oil

4 artichoke halves (from Master Recipe)

1 cup chicken or fish stock

Juice of 1 lemon

1 tablespoon chopped parsley or basil

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