Fresh Sardines With Baby Artichokes And Sauce Nicoise

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SF Gate

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Ingredients

10 Roma tomatoes, blanched and peeled

About 1/2 cup extra virgin olive oil, as needed

Salt and pepper to taste

1/4 cup pitted and finely chopped oil-cured black olives

Zest of 1 lemon

2 tablespoons finely chopped Italian parsley

30 baby artichokes, trimmed and placed in lemon water

Cloves from 1 head of garlic, peeled and blanched 3 times, then sliced

1 fennel bulb, trimmed, cut into small dice and blanched

3 tablespoons balsamic vinegar

Leaves from 1 bunch of basil, cut into thin strips

1/4 pound haricots verts, blanched and diced

4 scallions, thinly sliced

1 cup peeled fava beans

12 sardines, filleted

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