This codfish dish is relatively light, with a vinegary wine sauce instead of cream or butter, but full of flavor, as we take a little short cut and use a jar of marinated artichoke hearts along with the juice they comes in. In the photos I used some whole artichokes and some that are quarters with peppers. Feel free to use the type you like, but be sure to use a quality one.

Codfish with Artichoke and Capers

- If the artichoke hearts in a jar is whole, please increase cooking time so it can warm up properly.
- Add the juice inside the jar to the skillet for extra flavor. Start with 1/4 cup or so, then adjust taste and add more if needed, in case the juice is too vinegary or salty.

Ingredients

* 1 lb fresh codfish
* 4 cloves of garlic, sliced
* 1 jar marinated artichoke hearts
* 1 tsp capers
* 10-15 olives
* 2 Tbsp flour
* salt & pepper
* sugar
* 1 lemon
* 1/2 cup white wine
* 1 tsp chopped parsley

Directions

1. Cut codfish into 2 or 3 portions, slightly season with salt and pepper, and dust with a thin coat of flour. Cut lemon in half, juice half and slice the rest to use for garnish.
2. Heat oil in skillet on medium high. Brown codfish on both sides but do not cook through, about 2 minutes per side. Set aside.
3. In the skillet, lower heat to medium, add more oil if needed, add sliced garlic and fry for 10 seconds, then add artichoke along with 1/4 cup of juice. Add capers, wine and lemon juice, and let cook to a boil. If using whole artichokes, let cook for a few more minutes.
4. Adjust seasoning to taste. Add codfish, spoon sauce over fish, cover and cook for 5-10 minutes, until fish is done (140F).
6. Plate, garnish with lemon slices and parsley and serve.

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