Jewish-style artichoke with steamed mackerel and pomegranate

Clean the artichoke by removing the tougher outer leaves, dry and fry for 4 minutes at 60°. Then place the artichoke upside down on a baking tray lined with absorbent paper and spread the artichoke leaves until giving it the shape of a flower. Cook over low heat with a tablespoon of sugar and a pinch of salt the seeds of one pomegranate for 3 minutes, so as not to alter the color of the fruit; blend the mixture and sift it: you will thus obtain a sauce ready to be used later. On a baking tray with parchment paper, place the mackerel fillet and bake, in a fan oven, at 130° for 9 minutes. At the end of cooking, salt to your liking. At this point, fry the artichoke on high heat at a temperature of 180°/190° for 2 minutes maximum. Compose the dish as in the photo by laying the artichoke on a layer of pomegranate sauce and adding Friscous inside the artichoke to your liking.