Grilled Swordfish with Artichokes, Tomatoes, and Olives

It’s best to use fresh artichokes for the swordfish, but canned or frozen hearts may be substituted.
4 servings

¼ cup plus 3 tablespoons olive oil
1 medium onion, diced
5 garlic cloves, diced
One 14-ounce can artichoke hearts
4 medium tomatoes, peeled, seeded and diced
30 small black olives
½ cup chopped basil
½ cup chopped parsley
Salt and freshly ground pepper to taste
Juice of 1 lemon
1 teaspoon salt
2 teaspoons pepper
2 pounds swordfish steaks, ½ inch thick

1. In medium saucepan over medium-high heat, add ¼ cup olive oil, onion and garlic and sauté until translucent, 4 or 5 minutes.
2. Cut artichoke hearts in quarters, add to pan, and sauté 3 or 4 minutes. Add tomatoes and olives and cook 10 minutes.
3. Add basil, parsley, salt, and pepper and cook 2 more minutes. Set aside.
4. Combine 3 tablespoons olive oil, lemon juice, salt, and pepper. Marinate steaks in this mixture for 10 minutes.
5. Sear steaks on a grill or grill pan for approximately 5 minutes per side.
6. Place on a warm platter and serve with artichoke-tomato sauté.