baccalà con carciofi
for 6
12 small globe artichokes, prepared (see here) and cut into eighths
600 g salt cod, prepared (see here)
7 tablespoons olive oil
Maldon salt and freshly ground black pepper
2 medium red onions, peeled and chopped
4 large garlic cloves, peeled and cut into slivers
a handful of fresh flat-leaf parsley, finely chopped
2 dried red chillies, crumbled
extra virgin olive oil
4 lemons
125 ml white wine or water
In a large thick-bottomed saucepan heat 2 tablespoons of the olive oil, and fry the artichokes until they begin to colour. Season generously with salt and pepper, and cook, stirring occasionally. When the artichokes start to stick to the bottom of the pan, add 150 ml warm water and scrape the juices from the bottom of the pan. Cover with the lid askew, and cook for a further 30 minutes, adding small amounts of water, just enough to keep the artichokes moist. Set aside.
Heat 2 tablespoons olive oil in a large frying pan, and cook the onion, half the garlic and half the parsley until the onion softens. Season with pepper. Add the artichokes, stir and cook, covered, for about 3–4 minutes.
Heat 3 tablespoons olive oil in a large, thick-bottomed flat pan with a lid. Add the remaining garlic and fry briefly. Place the cod in, skin side down, and sprinkle over the chilli, pepper, juice of 1 lemon and the wine or water. Cover, reduce the heat, and simmer for 4–5 minutes or until the cod is cooked. Allow to cool a little, then carefully flake the flesh from the skin. Add the cod to the artichokes and test for seasoning. Drizzle over some extra virgin olive oil, a squeeze of lemon juice and then stir in the remaining parsley. Heat through briefly and serve with lemon.