Serves: 4 people Difficulty ': Easy Preparation time: 40 minutes Ingredients 6 artichokes 50g 4 trout. pesto 2-3 sprigs of thyme 3 tablespoons olive oil 1 clove garlic salt pepper FOR THE COURT-BOUILLON celery, carrot, onion parsley, lemon peel 2 tablespoons white wine vinegar 1.5 lt. PROCEEDINGS -------------------------- Collect the water the vegetables for the Court-bouillon in a saucepan large and low, and boil, add vinegar.
Cook the trout on the steam pot. Clean the artichokes and cut into 8 wedges. Slice the garlic and sauté with oil, add the artichoke slices and let cook for a few minutes. Add the thyme leaves, salt and pepper and pour in 3-4 tablespoons of water. Cover and cook for 10 minutes. Peel the trout, place them on plates with the slices of artichoke.
Spread pesto over the fillets and serve. 
Cook the trout on the steam pot. Clean the artichokes and cut into 8 wedges. Slice the garlic and sauté with oil, add the artichoke slices and let cook for a few minutes. Add the thyme leaves, salt and pepper and pour in 3-4 tablespoons of water. Cover and cook for 10 minutes. Peel the trout, place them on plates with the slices of artichoke.
Spread pesto over the fillets and serve.
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