Cooks in: 50mins
Levels: Easy
Serves: 4
List of Ingredients
- 2 of salt cod fillets, desalted
- 2 OZ. of hard ricotta, grated
- 4 of artichokes
- 2 of potatoes
- 1 SPRIG of parsley, chopped
- marjoram
- extra-virgin olive oil
- unsalted butter
- salt
- pepper
Method
1
Bring salted water to a boil in a large pan. Peel the potatoes and cut them into 1/2" chunks and boil them for 8-9 minutes. Drain with a skimmer. Reserve the cooking water.
2
Clean and trim the artichokes, removing the tough outer leaves. Divide them into 4 wedges each. Cook them for 15 minutes in the same water as the potatoes and drain.
3
Toss the potatoes and artichokes with oil, salt and parsley.
4
Melt 2 Tbsp. butter in a skillet, add the cod fillets and cook for 2-3 minutes on each side over high heat. Remove from heat and let cool. Using your hands, break the cod fish into pieces like "petals". Serve with the potato and artichoke salad and garnished with grated ricotta, pepper and a marjoram leaves to taste.