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1
Preheat oven to 450 degrees.
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2
Place the potatoes in a saucepan, cover with cold water, season with salt and bring to a boil.
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3
Cook until just tender, about 15 minutes.
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4
Drain the potatoes when they are done.
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5
While the potatoes are cooking heat one tablespoon of the oil in a heavy skillet.
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6
Add the onion and saute over medium-low heat until tender.
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7
Stir in the garlic and rosemary.
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8
Stir in the fish stock, bring to a simmer and add the saffron, lemon juice and salt and pepper to taste.
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9
Simmer five minutes longer, then remove from heat.
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10
Transfer the mixture from the skillet to a baking dish that will go to the table and hold the cod comfortably, with a bit of room to spare.
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11
Place the cod in the baking dish, baste with the saffron broth, then surround with the artichoke hearts and potatoes.
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12
Cover with foil, place in the oven and bake until the cod is just cooked through, about 15 minutes.
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13
It should be opaque in the center but not start to crack apart.
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14
Remove the foil.
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15
Baste the cod and vegetables with the broth, drizzle the cod with the remaining tablespoon of olive oil, sprinkle with parsley and serve at once, directly from the baking dish, with saffron-aioli toasts on the side.
