This recipe is a family favorite.

Ingredients

* 2 med. artichokes
* 2 Tbs. olive oil
* 4 swordfish steaks
* salt
* pepper
* 2 med. onions
* 4 anchovy fillets, chopped
* 1/4 C. tomato paste
* 1 C. water
* 1/2 tsp. dried oregano

Directions

Trim the artichokes down to the central cone of the leaves. With a small knife, peel the base and stems of the artichokes. Slice off the stem ends. Cut the artichokes in half lengthwise. Scoop out the chokes. Cut the hearts into thin slices. In a large skillet, heat oil over medium heat. Pat swordfish dry and cook until browned on both sides, 5 minutes. Sprinkle with salt and pepper. Remove fish to a plate.

Add the onions and artichokes to the pan. Cook over medium heat, stirring frequently, until onions are wilted, 5 minutes. Stir in anchovies, tomato paste, water, oregano and salt and pepper to taste. Bring to a simmer and lower the heat. Cook for 20 minutes. Push vegetables to the outside of the pan and return fish to the skillet. Baste it with the sauce. Cook for 1-2 minutes then serve.

Serves 4.

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