Sea bream parcels with artichokes

INGREDIENTS FOR 2
2 SEA BREAM
4 ARTICHOKES
1 GARLIC CLOVE
1 LEMON
THYME
CHOPPED PARSLEY
SALT
PEPPER
EXTRA VIRGIN OLIVE OIL
A simple recipe: prepare the parcels ahead and bake at the last minute.I remove the outer artichoke leaves and fibrous part of the stalk, then peel the stalk with a peeler or small knife.I remove the tough leaves, keep the tender parts, halve and remove any choke.I put the cleaned artichokes in water with half a squeezed lemon to prevent browning.I thinly slice them once all are clean.I heat a little oil and a garlic clove in a large frying pan and cook the artichokes with a little water, salt and pepper, keeping them crisp. I add chopped parsley.I gut the sea bream, trim the dorsal fins, scrape off the scales, wash well and dry.I put a thyme sprig, 2 lemon slices, salt and pepper inside each fish.I use transparent Carta Fata cooking film for the parcels, or baking parchment or foil. I put half the artichokes on the sheet, top with sea bream, more lemon slices and thyme, a pinch of salt and pepper and a drizzle of oil.I close the parcel securely and tie the ends. I bake at 180°C for about 25/30 degrees, as written in the original; cooking depends on the fish size. Serve in the parcel and add a splash of oil before serving.