1/4 cup sliced garlic cloves |
2 cups vegetable oil |
1/4 cup fresh lemon juice |
1/4 cup fresh lime juice |
1/4 cup balsamic vinegar |
1/8 cup fresh orange juice |
3 sprigs fresh rosemary |
8 whole peppercorns |
12 (8-ounce) pieces swordfish |
roasted artichoke ragout, recipe follows |
6 whole artichokes, cleaned |
lemon and salt |
4 tablespoons butter |
salt and pepper, to taste |
2 tablespoons sliced garlic |
3 tablespoons minced shallots |
1 tablespoon chopped fresh thyme |
2 tablespoons chopped fresh italian parsley |
1 1/4 quarts roasted chicken veloute sauce |
1 cup pine nuts, toasted |