1 Preheat a roasting tray in the oven at 220C/Gas 6.
2 If using fresh, prepare the artichokes by snapping off the tough outer leaves and trimming away any dark green flesh from the base, leaving the delicious heart at the centre. Combine the lemon juice with enough cold water to cover the prepped hearts. Put them into the water to prevent them from discolouring.
3 Sweat the shallot with the garlic in 2 tbsp olive oil in a pot over a medium heat, with the lid on. When soft and translucent, add the wine and cook for 1 minute before adding the artichoke hearts, then add enough cold water to cover. Cook for 15 minutes or until the artichokes are tender.
4 Stuff the gills of the brill with the rosemary, thyme and slices of lemon. Carefully remove the tray from the oven and sprinkle a handful of salt on the tray. Place the brill on the tray and dress liberally with olive oil (you want the whole fish to be coated) and more salt. Put the brill into the oven for 10-15 minutes, until it starts to crisp on top and the flesh is pulling away from the bones.
5 While the brill is cooking, cut the artichokes in half, dress them with more olive oil and grill them in a frying pan on a medium heat until lightly browned. Combine the garlic, lemon zest and parsley and stir through the artichokes. Season to taste.
6 Remove the brill from the oven, place it on a serving plate and tumble over the artichokes. Serve with lemon slices and boiled potatoes.
