Remove pin bones from trout fillets and score the skin.
Trim, peel, and remove chokes from artichokes, placing them in lemon water.
Sauté carrot, fennel, and garlic in olive oil with thyme and salt until coloured.
Add artichokes, white wine, and 100ml water, then simmer for 10 minutes until tender.
Mix laverbread, oatmeal, lemon juice, parsley, hazelnuts, and oil, then shape into four cakes.
Fry cakes in butter and vegetable oil until golden brown on both sides and keep warm.
Fry trout fillets in hot olive oil skin-side down for two minutes per side.
Plate laverbread cakes topped with warm artichokes and sea trout fillets.