200 gr Artichokes
550 gr Baccalà (salt cod)
15 gr Olives
80 gr Potatoes
Salt and Pepper
Sliced white bread
Crumble the soft part of the white bread and mix with the chopped olives. Remove the outer leaves of the artichokes to reveal the soft inner part. Peel the stalk and chop it up.
Place the artichokes leaf-side down in a pan and brown in plenty of oil for a few minutes, then turn them over, add the stalks, herbs, garlic and the peeled potatoes, and continue to cook until the artichokes are "al dente".
Cut the salt cod into large chunks, blanch in boiling water then remove the skin and the bones.
Remove the artichokes from the pan and fill them with the salt cod. Drizzle the white bread with a little oil and place the artichokes on top.
Mix the cooking oil in the mixer with the herbs, potato and garlic and season with salt and pepper to taste, to create a sauce to pour over the artichokes once they are cooked. Place in the oven.