- 1 tablespoon cooking oil
- 4 cloves garlic, minced
- 1/2 cup red wine
- 2 1/2 cups canned crushed tomatoes in thick puree
- 1 1/4 teaspoons dried rosemary
- 1 1/4 teaspoons salt
- 1/2 teaspoon fresh-ground black pepper
- 2 pounds tilapia fillets
- 1 1/2 cups chopped drained and rinsed artichoke hearts
- 2 tablespoons chopped fresh parsley or basil
- In a large deep frying pan, heat the oil over moderately low heat. Add the garlic and cook, stirring, until fragrant, about 1 minute. Stir in the wine, tomatoes, rosemary, 3/4 teaspoon of the salt, and 1/4 teaspoon of the pepper. Bring to a simmer and continue simmering, covered, for 10 minutes.
- Sprinkle the fillets with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Nestle the fish in the sauce, bring back to a simmer, and continue simmering gently, covered, until just done, about 6 minutes for 1/2-inch-thick fillets.
- Carefully remove the fish from the pan. Stir the artichoke hearts and parsley into the sauce and cook until warmed through, about 2 minutes. Stir in any accumulated juices from the fish. Spoon the sauce over the tilapia.