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Monkfish with prosciutto, artichokes, capers, parsley and Charlotte potatoes
Fruit and vegetables
4 Roman (large globe)
artichokes
1
garlic
clove, chopped
3 tsp chopped fresh flatleaf
parsley
½
lemon
, juice only
Tins, packets and jars
1 tbsp small
capers
, drained and rinsed
Cooking ingredients
95ml/3½fl oz
olive oil
Meat, fish and poultry
2 x 175g/6oz
monkfish
fillets, trimmed
90g/3½oz
prosciutto
slices
Other
125ml/4½fl oz
white wine
300g/11oz Charlotte potatoes, boiled until tender, drained, sliced
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