Tilapia with Prosciutto and Artichokes

Serves 4
Prep Time: 15 minutes (this would have been much shorter but I was utterly confused by the instructions), Cooking Time: 11 minutes

4 (5-oz) tilapia fillets
4 thin slices prosciutto
8 fresh sage leaves
1/2 teaspoon black pepper
2 teaspoons olive oil
3/4 cup reduced-sodium chicken broth
2 teaspoons cornstarch
2 (14-oz) cans quartered artichokes, rinsed and drained
1 teaspoon butter
1 tablespoon chopped fresh parsley

1. Cut each tilapia fillet lengthwise in half to make 8 pieces total. Cut each prosciutto slice lengthwise in half. Wrap prosciutto slice crosswise around each piece of fish. Tuck 2 sage leaves underneath each prosciutto slice. Sprinkle fillets with salt and pepper.

2. Heat oil in large nonstick skillet over medium-high heat. Add fillets and cook, in batches, if neccessary, turning once, until prosciutto is browned and fish is just opaque, 2-3 miutes on each side. Transfer to platter and keep warm.

3. Whisk together broth and cornstarch in small bowl until blended. Add broth mixture and artichokes to skillet; bring to boil. Cook, stirring occasionally, until mixture simmers and thickens, 2-3 minutes. Remove from heat. Stir in butter and parsley. Spoon artichoke mixture over fish.

Served with couscous.

Results: OK, the picture isn't that great, because this dish was seriously lacking in some color! Something green (salad, green beans?) really would have improved the presentation. The fish was really tasty, but this was artichoke OVERLOAD! I used less than the recipe called for and this was just too many artichokes. I would put the artichokes and sauce on the plate, then add the fish on top, so that the sauce isn't in every single bite. Otherwise, this was a good way to serve fish, that I'll probably repeat without the artichoke sauce.

Also, the day after I made this, I saw Rachel Ray (what can I say? I like to watch cooking shows while running on the treadmill.) make a similar dish wrapping sage and prosciutto around jumbo shrimp instead of tilapia. That sounds pretty good too.