Carciofi alla Romana (Roman-Style Artichokes) vs Psari Plaki: Baked Fish Plaki

Both dishes lean on olive oil, garlic and parsley, yet take them in different directions. Carciofi alla Romana braises trimmed artichokes, packed flower-side down, in olive oil, white wine and water scented with mint, parsley and crushed garlic until the hearts turn meltingly tender; lemon only keeps them from discoloring beforehand. Psari Plaki bakes white fish under a sweet sauce of sautéed onion, garlic and tomato, with optional wine and lemon slices tucked alongside, until it flakes. One is herbal and vegetal, the other bright and tomato-rich, and both call for crusty bread.