Pasta with Artichokes and Sea Bass

Method

1. Prepare the fish stock: In a pan, heat olive oil and add parsley stems, garlic, chili pepper. Add the sea bass bones and trimmings (head, central bone, skin, belly parts). Roast until slightly caramelized. Add cold water (about 500 ml) to deglaze, scraping up the browned bits. Simmer for 10-15 minutes. Strain the stock through a fine sieve into a bowl, pressing on solids to extract all liquid.
2. Clean the artichokes: remove tough outer leaves, cut off the top, halve, remove the inner choke, and rub with lemon juice to prevent browning. Cut into wedges or slices.
3. In a separate pan, heat olive oil and sauté the artichokes with a pinch of salt. When they start to brown, deglaze with a splash of white wine and let it evaporate. Continue cooking until the artichokes are tender and slightly crispy.
4. In the same pan with the artichokes, add the sea bass fillet cut into chunks and sear quickly until just cooked through, being careful not to overcook.
5. Meanwhile, cook the paccheri in salted boiling water until very al dente, about 1-2 minutes less than package directions.
6. Add the strained fish stock to the pan with artichokes and fish. Increase heat and let it reduce slightly. Season with salt and pepper.
7. Drain the pasta and transfer it to the pan with the sauce. Toss gently over medium-low heat for about a minute, allowing the pasta to absorb the sauce. Add a touch of lemon zest, chopped parsley, and optionally mint.
8. Serve immediately, garnishing with more parsley and a grinding of black pepper.