*You can substitute canned or jarred baby artichokes or artichoke hearts.
Preheat oven to 400°.
Heat 3–4 tablespoons of olive oil in a large sauté pan and toast garlic until lightly golden, about 3 minutes. Add onion and steamed artichokes; season with salt and pepper, toss, then cool mixture on a baking sheet. Deglaze pan with a splash of white wine; drizzle over mixture. Add roasted bell peppers, the juice of 1/2 a lemon, about two-thirds of the tarragon and basil mixture, and drizzle with additional olive oil; reserve.
Toss potatoes with olive oil and salt and pepper and roast in 400° oven until fork-tender, about 20 minutes; reserve. Heat olive oil in sauté pan over medium-high heat. Season filets with salt and pepper and sear 1–2 minutes on each side until golden brown, then roast in 400° oven 4–5 minutes, depending on the thickness of the filet.
To make dressing, pour remaining white wine in a saucepan and add shallots, lemon zest and juice, bay leaves, and black pepper. Cook over medium heat until reduced by 75%, then whisk in 1/4 cup olive oil, capers, remaining tarragon and basil, and salt and pepper. Remove bay leaves; reserve.
Add blanched asparagus to artichoke mixture on baking sheet, toss and put in 350° oven for about 5 minutes. When artichoke salad is warmed through, toss in a large bowl with arugula or watercress, lemon juice, and olive oil. Season with salt and pepper. To serve, place 5–6 potatoes in the middle of the plate, and top with artichoke salad and sea bass filet. Drizzle with dressing.