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Halibut Piccata with Baby Artichokes on Quinoa
- 1 cup quinoa
- 2 cups chicken stock
- 6 baby artichoke hearts (halved)
- 1 tablespoon olive oil
- 4 (6 ounce) halibut fillets
- salt and pepper to taste
- 1/2 cup of white wine (or chicken stock)
- 1 lemon (juice and zest)
- 2 tablespoons capers
- 1 tablespoon butter
- 2 tablespoons parsley (chopped)
Directions:View on Closet Cooking
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