Peel the shallots and 2/3 of the garlic cloves, cut into coarse pieces and sauté in olive oil (1). Add thyme and rosemary, extinguish with white wine and fill up with water. Season the broth with salt, season with pepper and let it boil, then take it off the stove.
Break off the stems from the artichoke hearts, cut the upper third of the artichoke into small pieces and remove the outer leaves. Using a kitchen knife, peel the artichoke hearts all the way to the bottom. Remove the inner hay with a spoon. Place the artichoke bottoms in the broth and cook at low temperature for 8-10 minutes. Cool in the broth, then remove and drain.
In the meantime, quarter the peppers, clean them and cut them into 1 cm pieces. Clean the zucchini and cut into 1 cm cubes. Peel the remaining garlic and press it through a press.
Sauté the peppers, zucchini and squeezed garlic in olive oil (2), add the tomatoes. Season with salt, pepper and a pinch of sugar. Cook open at low temperature for 15 minutes, remove from the heat and cool.
Cut the monkfish fillets into pieces of about 2 cm. Fry them briefly on all sides in olive oil (3) and take them out of the frying pan on the spot, they should still be raw inside. Season the monkfish pieces with salt and pepper and drain in a colander.
Fill half of the bell bell pepper vegetables into the artichoke bottoms. Mix the rest of the vegetables with remaining
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