Monkfish with Artichokes and Olive oil-Garlic Mashed Potatoes

Inspired by the dish I enjoyed in Genoa, at Osteria de Vico Palla.
Italians rarely douse the artichokes with lemon, as we do in Greece.

Serves 4

1/2  cup olive oil
4 monkfish fillets (about 1 pound)
2  cups coarsely chopped fresh garlic, white plus most of the green part, or 1 tablespoon minced garlic cloves
1 1/2  cups  white wine
1 1/2  cups fish stock
6-8 medium artichokes, peeled and halved (see how)
1 1/2  cups chopped chervil or flat-leaf  parsley
Salt and freshly ground black pepper or a good pinch Aleppo or pepper flakes

Olive oil and Garlic mashed Potatoes

5 medium starchy potatoes, peeled and quartered
Salt
1/4 cup extra virgin olive oil
2 fresh green garlics, coarsely chopped, white plus most of the green part, or 2 garlic cloves,  minced
Freshly ground pepper to taste

In a large, deep skillet or a Dutch oven, heat the oil over medium-high heat and briefly sauté the monkfish until opaque. Add the garlic and sauté for 2 minutes more. Add the wine and as it boils pour in the stock, add the artichokes, half the chervil or parsley, pepper or pepper flakes, and bring to a boil. Place an inverted heatproof plate over the fish and artichokes to keep them submerged. If needed, ad a little more stock or wine, to cover the fish and artichokes. Reduce the heat to low and simmer for about 20 minutes or until the artichokes are tender and the fish is fully cooked. With a slotted spoon transfer the fish and artichokes to a platter. Add the rest of the parsley, keeping 1 tablespoon for serving, increase the heat to high and boil for a few minutes to reduce the sauce. Taste and adjust the seasoning.

Boil the potatoes in salted water until tender, about 15 minutes, and drain. Warm the olive oil in a skillet with the garlic, and add the potatoes. Coarsely mash with a wooden spoon, tossing to incorporate the olive oil and garlic. Remove from the heat, add salt and pepper and taste.

Divide the mashed potatoes into 4 plates. Add the monkfish and a few artichokes on top, and drizzle generously with the sauce. Sprinkle with chervil or parsley and serve.