Fish:
Carefully clean the fillets of turbot, then divide each one into 4 (three pieces per person) and leave to marinate in salt, pepper, a drop of lemon juice and the herbal vinegar for 10 min. Place them under the grill, taking care not to overcook them. Keep warm and covered for another 5 min. (this is very important for completing cooking and for preserving maximum flavour).

Artichokes:
Wash the artichokes and remove the tougher leaves on the outside; cut off the tops of the leaves and the stalk, cut in half, remove the hairy part inside and slice up finely. Sautè in very hot oil in a frying pan with a little garlic, salt and pepper.

Sauce:
Mix 3 dl. olive oil, 1 dl. herbal vinegar, 100 gr. chopped tomato and chopped parsley. Beat well during cooking and add salt and pepper to taste.