Rosemary-Citrus Grilled Swordfish

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1/4 cup sliced garlic cloves

2 cups vegetable oil

1/4 cup fresh lemon juice

1/4 cup fresh lime juice

1/4 cup balsamic vinegar

1/8 cup fresh orange juice

3 sprigs fresh rosemary

8 whole peppercorns

Twelve 8-ounce pieces swordfish

Roasted Artichoke Ragout, recipe follows

Roasted Artichoke Ragout:

6 whole artichokes, cleaned

Lemon and salt

4 tablespoons butter

Salt and pepper, to taste

2 tablespoons sliced garlic

3 tablespoons minced shallots

1 tablespoon chopped fresh thyme

2 tablespoons chopped fresh Italian parsley

1 1/4 quarts roasted chicken veloute sauce

1 cup pine nuts, toasted