Today’s entry comes from Julia Child’s Mastering the Art of French Cooking at page 208. I marinated the swordfish for a few hours with rosemary and thyme, then poached it in white wine.  I served artichokes as a side dish using a recipe from Gordon Hammersley’s Bistro Cooking at Home at page 256 for a gratin of artichoke and swiss chard. I had never cooked artichokes before so they did not come out perfectly.  Although I removed the outer most leaves, some of the leaves I left on the artichoke turned out to be a little too hard. I will remember that for next time. The vegetable medley included more swiss chard, onions, ginger, garlic, bacon, and shitake and oyster mushrooms.