Monkfish bites with Orogel artichoke wedges

Method

1. Blanch the artichoke wedges in boiling salted water for a few minutes.
2. Brown the strip-cut Tropea onion in a pan with a little extra virgin olive oil. Cook for a few minutes.
3. Add the cherry tomato slices, season with salt and pepper and cook for a few minutes.
4. Sear the monkfish cut into bites in a pan with a little extra virgin olive oil. Wwhen golden add a pinch of salt, pepper and fresh thyme.
5. Put the artichokes wedges on the serving plate and lay the monkfish bites on top. Garnish with a few thyme leaves, add a drizzle of EVO oil and serve.