Step 1Remove the outer leaves from the artichokes and use a small knife to trim the heart and stem. Cut off the tips and place the trimmed artichokes in a bowl of water with the juice of 1 lemon squeezed into it.
Step 2Heat one teaspoon olive oil in a medium pan over medium heat. Add the sliced onion and cook until translucent, about 3 minutes. Add the sliced carrots and cook for a few more minutes. Drain the artichokes and add. Season with salt and pepper.
Step 3Add the white wine, water, bay leaf and thyme and bring to a boil, then reduce to a simmer. Cover with a clean towel or partially cover with a lid and let the mixture cook until a knife can be inserted and removed from the artichoke with no resistance, about 20 minutes. Remove from the heat.
Step 4Strain the liquid into a small saucepan, then cook rapidly to reduce by one-half. Remove the reduced liquid from the heat and set aside. Discard the carrots and onions.
Step 5Bring a small pot of water to a boil. Add salt (about 1 tablespoon per quart). Separately blanch the finely diced carrot, onion, leek and celery, each for one minute, putting the blanched vegetables into a bowl of ice water. When all the vegetables have been cooked, drain, pat them dry and mix together. Set aside.
Step 6Season the bass filets lightly with salt and pepper. Place in a steamer basket and cover. Steam for about 7 to 9 minutes for medium rare or to an internal temperature of 140 degrees.
Step 7While the fish is cooking, heat the artichokes in the reduced broth. When it boils, swirl 4 tablespoons olive oil into the broth. Add the set-aside diced carrot, onion, leek, celery and the chopped parsley and diced Meyer lemon. Season with salt and pepper to taste.
Step 8In another pan, saute the turnip greens in 1 tablespoon olive oil. Season lightly with salt and pepper.
Step 9To serve, heat six large bowls. Spoon the artichokes and the broth into the bowls. Spoon equal amounts of turnip greens into the center of each bowl. Place a piece of fish on top of each mound of artichokes and greens. Garnish with chive tips and chervil springs. Serve immediately.