1. Puree 3/4 C cherry tomatoes in a blender and strain through a sieve; discard solids. Combine tomato juice, 1 T each lemon juice and oil, olives, and salt and pepper to taste in a bowl; set aside. 2. Trim tough outer leaves of artichokes. in a 3-quart pot fitted with a steamer, bring 2 inches of water to a boil. Steam artichokes for 10 minutes, or until tender. Remove from pot; set aside to cool. 3. Heat oven to 400F. Heat a nonstick ovenproof skillet with 1 t oil over medium heat. Season both sides of fillets with salt and pepper; place in pan. Cook, on one side only, until well browned, about 4 minutes. Finish cooking in oven, about 3 more minutes. 4. Meanwhile, quarter artichokes; remove choke only if it is purple. Toss artichokes with remaining lemon juice and olive oil and chopped chervil. Slice pear or cherry tomatoes in half. Set aside. 5. Slice fennel crosswise as thinly as possible and arrange on 4 plates. Place fish on top of fennel and arrange artichokes, halved tomatoes, and spinach on plate around fish. Spoon dressing over fish and vegetables. Garnish with chervil sprigs . Posted to MM-Recipes Digest V4 #12 by firstname.lastname@example.org on Jun 3, 1999,
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|Serving Size: 1 Serving (143g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 3 (4%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 182.8mg||6 %|
|Potassium 641mg||17 %|
|Total Carbohydrate 14.5g||4 %|
|Dietary Fiber 7.6g||30 %|
|Sugars, other 7g|
|Protein 5g||7 %|
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Calories per serving: 67
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