For the fish:
1-1/2 cups finely chopped pecans, toasted
2 Tablespoons parsley, chopped
1-1/2 teaspoons salt
2 egg whites
2 tilapia fillets

For the Creamy Artichoke Sauce:
2 Tablespoons unsalted butter
1 Tablespoon olive oil
1/2 cup onion, chopped
2 garlic cloves, minced
1 cup gf Chicken Stock
4 oz. cream cheese
2 Tablespoons parsley, chopped
1 14oz. can artichoke hearts (in water), drained and coarsely chopped
2 Tablespoons lemon juice
Salt and freshly ground black pepper
1/4-1/2 teaspoon hot red pepper flakes