Glazed Cod on Artichoke Pasta Ragout

Ingredients

• 4 artichokes
• 1 lemon (juice)
• 4 Garlic cloves
• 0.5 Red chili pepper
• 3 plum tomatoes
• 5 tbsp olive oil
• Salt
• Pepper (freshly ground)
• 125 ml white wine
• 300 ml chicken or vegetable broth
• 200 g pasta dough (see recipe for details)
• flour (for dusting)
• 600 g cod fillet
• Salt
• 3 tbsp olive oil
• 1 bunch Basil

Instructions

1. 1.

   For the ragout, break off the stems of each artichoke. Cut off the top third with a saw blade. Place the artichokes upside down on a board, cut the leaves from outside to inside until the base is exposed. Remove the “chaff” with a spoon. Quarter the bases and drizzle with lemon juice. (Key point: remove all chaff thoroughly – it’s bitter.)

2. 2.

   Peel and crush the garlic. Wash and slit the chili lengthwise. Wash the tomatoes and cut into large pieces, removing the stem ends. Heat 3 tbsp olive oil in a pan, sauté the garlic and chili until translucent. Add the artichokes and cook for about 4 minutes. Add the tomatoes and simmer until they break down. Season with salt and pepper. Pour in the wine and reduce. Add the broth and let the artichokes simmer for 8–10 minutes until firm yet tender. Remove the artichokes from the sauce, strain the liquid into a pot and heat. Return the artichokes and remaining olive oil to the pot.

3. 3.

   Wash the cod fillet, pat dry, cut into four pieces and season with salt. Heat olive oil in a pan and cook the fillets over medium heat until translucent on both sides, turning once midway.

4. 4.

   Roll out the pasta dough on a floured surface or using a pasta machine, then cut into desired shapes. Cook the noodles in the artichoke sauce for about 3 minutes until al dente. Plate the artichoke-pasta ragout with the cod fillets. Wash and dry basil, then tear the leaves over the dish.