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  • Spring
  • 60 min
  • Serves 6

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Recipe Products

Traditional 18-Year Balsamic Vinegar

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Truffle Sea Salt


Ultra Premium Extra Virgin Olive Oil Collection

Classic Collection (200ml Variety Pack)

Braised Cod with Olive Oil Cured Artichokes and Mushrooms

Designed for our Ultra Premium Extra Virgin Olive Oil Collection, this recipe is perfect for a light dinner of spring vegetables.


  • 4 whole artichokes, cleaned of the outer tough leaves, stem peeled, choke removed, leaving tender lighter leaves and heart (rub artichoke with lemon to prevent oxidation or darkening)
  • 2 c Mild Extra Virgin Olive Oil
  • 4 sprigs of mint
  • 1 head of garlic, halved
  • 2 lemons, juiced
  • 10 oz cremini mushrooms
  • 1/2 c dry white wine
  • 2 T 18 Year Traditional Balsamic
  • 4 T artichoke oil
  • 2 T Medium Robust Extra Virgin Olive Oil
  • 4 6 oz cod filets
  • Truffle Sea Salt


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