Halibut with Braised, Sliced Artichokes and Lemons

Ingredients in this Recipe

1 small fennel bulb, trimmed, halved crosswise, and cut into 1/4 inch thick strips (about 1 cup)
1 teaspoon coriander seeds, lightly crushed
1/2 medium onion, halved crosswise and thinly sliced (about 1 cup)
3 tablespoons canola oil
3/4 cup extra virgin olive oil
4 halibut fillets (each about 6 ounces and 1 1/4 to 1 1/2 inches thick), skinned
4 lemons, preferably organic
4 medium or large artichokes
Coarse salt and freshly ground pepper
Fresh basil sprigs, for garnish

See Full Recipe at Martha Stewart