Skillet Swordfish with Sun-dried Tomatoes and Artichokes

Heat a cast iron skillet or frying pan at high heat. Liberally salt and pepper both sides of the steaks. Turn heat to medium before adding about 2 tablespoons of olive oil. Place your swordfish in the pan. Pan should be well heated and make a nice crackling sound. Allow fish to cook on one side, about 3-4 minutes, before flipping. Meanwhile chop up artichokes, sun-dried tomatoes, and garlic, add to pan. Flip the steaks and turn heat to a low simmer. Add butter, squeeze in fresh lemon juice. Allow fish to cook another 8 minutes or so till cooked through, the steak should be white when you slice in. Chop up a good handful of fresh parsley and garnish over the steaks.