Sturgeon with artichokes

Cut the stem with artichokes.

Straight arrange in a casserole, pour water up to half the height of the artichoke, add three tablespoons of olive oil, a clove of garlic, some mint leaves, a pinch of salt and pepper.

Cook covered, rather low heat, for about 40 minutes.

In the end, the liquid should be almost completely absorbed.

Otherwise, check out the Pan and continue cooking to evaporate.

In a pan heat three tablespoons of olive oil and bake the trance 3 sturgeon or 4 minutes per side, turning only once.

Cut tomatoes in half, remove the seeds, sprinkle them with a bit of chopped garlic and cook in preheated oven at 180 degrees on the grill for 5 or 6 minutes.

On the serving dish held in warm place radiating artichokes cut in half, put the slightly overlapping fish scallops and, between an Artichoke and the other, place the bowls of tomatoes.

Serve immediately.

Accompanying wines: Collio DOC Traminer Aromatico, Cervaro Della Sala IGT Dell'Umbria, sandstone Alghero DOC.