Cod With Artichoikes And Chickpeas Recipe

Name: Cod With Artichoikes And Chickpeas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 T unsalted butter; 1/4 cup olive oil; 1 small white onion, cliced 1/2 inch thick; 1 9 oz box frozen artichoke hearts, thawed and pressed dry; 1/4 lb shiitake mushrooms, stems discarded and caps quartered; 2 carrots, cut into 1/2 inch pieces; 2 garlic cloves, thinly sliced; 1 15oz can chickpeas, drained; 1 cup chicken stock; salt and pepper; 2 T chopped flat leaf parsley; 2 T snipped chives; 4 6 oz skinless cod fillets; lemon wedges, for serving

Servings: persons

2 T unsalted butter
1/4 cup olive oil
1 small white onion, cliced 1/2 inch thick
1 9 oz box frozen artichoke hearts, thawed and pressed dry
1/4 lb shiitake mushrooms, stems discarded and caps quartered
2 carrots, cut into 1/2 inch pieces
2 garlic cloves, thinly sliced
1 15oz can chickpeas, drained
1 cup chicken stock
salt and pepper
2 T chopped flat leaf parsley
2 T snipped chives
4 6 oz skinless cod fillets
lemon wedges, for serving

1
In a large, deep skillet, melt the butter in 2 T of the olive oil. Addd the onion, artichoke hearts, shiitake caps, carrots and garlic and cook over moderately high heat, stirring occasionally, until lightly browned, 7 minutes. Add the chickpeas and stock, season with salt and pepper and bring to a boil. Simmer over low heat until the veggies are tender and the liquid is nearly evaporated, 5 minutes. Stir in the parsley and chives and keep warm.
2
In a large nonstick skillet, heat the remaining 2 T of olive oil until almost smoking. Season the cod fillets with salt and peopperm, add to the skillet and cook over high heat until well browned, about 6 minutes.
3
Carefully flip the fillets and cook until they are white throughout, about 3 minutes longer.
4
Spoon the veggies into shallow bowls and top wioth the seared cod fillets. Serve with lemon wedges.

756

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 T unsalted butter, 1/4 cup olive oil, 1 small white onion, cliced 1/2 inch thick, 1 9 oz box frozen artichoke hearts, thawed and pressed dry, and more.

Yes, Cod With Artichoikes And Chickpeas falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cod With Artichoikes And Chickpeas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions