Fried plaice in semolina crust

Let artichokes drain and cut into thin slices. Garlic peel and finely chop. Squeeze 1/2 lemon over the saucepan and bring it to the boil together with 1/2 dl of oil and garlic. From fire, add artichokes through it and cut 2 sprigs of celery above. Season with salt and pepper and allow to cool. Cut the rest of lemon into thin slices.

Dab the fish fillets with kitchen paper. Beat in a deep plate of egg. In a deep plate, mix together semolina, salt and pepper. Take fish fillets through the beaten egg and then through the semolina mixture. Heat remaining oil in pan and fry fish lightly in 6 to 7 minutes. Spread artichoke slices over the bottom of four flat plates. Place fish on top. Garnish with wedges of lemon.