Scabbardfish swivels with artichokes and provolone cheese 

Friday at my house is fish, and for dinner, I tried my hand at preparing rather unusual rolls, especially as flavor combinations, but I like to experiment and dare in the kitchen, someone will turn up their nose when reading the ingredients, but I assure you that they are a real delicacy. The cutlass, paddlefish or flag fish is a lean fish, particularly digestible and with a good content of omega 3. Let's see together how to prepare this delicious dish.

Ingredients 

450 g filleted scabbard fish 

4 violet artichokes

2 cloves of garlic 

1 tablespoon pitted olives 

1 teaspoon desalted capers 

mint to taste 

parsley to taste 

pepper to taste

1 tablespoon of hemp seeds to taste

100 g smoked provolone cheese

6 bay leaves

extra virgin olive oil to taste

Procedure

Cut the fish into two fillets long enough to wrap the artichokes around the entire perimeter. Chop the garlic, olives, capers and herbs. Sprinkle the fillets with some of the chopped herbs. Clean the artichokes by removing the tougher outer leaves, cut off the top cap, the stem and dig them inside. Dip them in water acidulated with the juice of a lemon for a few minutes. With your hands, gently spread the leaves from the center of the artichoke, flavored with another part of the chopped herbs, pepper and oil. Transfer them to a pot with high sides so as to contain them vertically, add garlic, oil, mint, parsley, salt and pepper to taste, pour 2-3 cm of water and cook covered for about 10-15 minutes or until they are soft but not overcooked, otherwise they will pulp during the preparation of our dish. Cut two chunks of provolone, stuff the heart of the artichoke, crumble the rest as much as possible and sprinkle it over the fillets previously flavored with chopped herbs, capers and olives. Season with a little salt. Gently roll the fillets around the artichokes, close with a toothpick. Oil a baking dish, place 2 bay leaves on the bottom placed on top of the saber swivels, sprinkle the surface with the last part of herbs, hemp seeds and with a drizzle of oil bake in a preheated oven for 15-20 minutes at 180°C.