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  • Spring
  • 60 min
  • Serves 6

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Traditional 18-Year Balsamic Vinegar

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Truffle Sea Salt

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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.

Ingredients

  • 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

Directions

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Braised Cod with Olive Oil Cured Artichokes and Mushrooms

  • Spring
  • 60 min
  • Serves 6

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

Ingredients

  • 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

Directions