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Spaghetti w/Codfish & Roasted Artichokes




Source of Recipe


Internet


List of Ingredients




1 Cup Wine - White and dry
3 Tbl. Lemon juice - freshly squeezed
1/2 Med. Lemon - cut in to 4 slices
1 Cup Cilantro leaves
1/2 14 Oz. Can Tomatoes - plum
1 Lb. Codfish fillet


Recipe



Preparing the Marinade and Marinating the Merluzzo (Cod)

Put all of the above ingredients into a large glass or stainless steel bowl. Mix well and add the fish. Cover the bowl with plastic wrap and leave in the refrigerator to marinate for 3-4 hours.

Ingredients: Sauce

6 Small Artichokes
3 Tbl. Tomato paste
4 Cloves Garlic - very thinly sliced
1/2 14 Oz. Can Tomatoes - plum
2 Tbl. Parsley leaves - fresh
4 Lg. Sage leaves - fresh
1/2 Tsp. Oregano flakes - dry
1 1/2 Cups Beans - Fresh fava beans: shelled (optional)
1/2 Portion Marinade from above.

Preparing the Sauce & Spaghetti

Peel the artichokes until all that is left is the light yellow leaves around the meaty bottom. Cut off the tops of the artichoke, about 1 - 1 1/2 inches from the bottom. Cut the bottom half of the artichoke in half vertically and immediately immerse the cut pieces in a bowl of water to which the juice of a lemon has been added. Once this is accomplished for all of the chokes, remove them from the lemon-water bath, and put into a small bowl to which 3 tablespoons of extra virgin olive oil has been added. Add salt and pepper to taste and mix well to coat all of the pieces with oil. Remove and place in a single layer on a cookie sheet. Roast in a 400° oven until the artichokes are crisp - about 20-30 minutes. When they are ready. remove from the oven and keep warm.

Meanwhile sauté the garlic and tomato paste in 2 Tbl. of olive oil for 2 minutes. Add 1 1/2 cups of water, and continue cooking on medium heat for another 5-10 minutes. Add the tomatoes and 1/2 of the juice from the marinade. Add the sage and the oregano and cook for 20 minutes. Add the fava beans and cook until the sauce is reduced in half.

While the sauce is cooking bring a pot of water to a boil for the spaghetti. Remove the fish from the remaining marinade and cut it into 1 inch pieces. Add the cut fish to the sauce. Cook for an additional 10-12 minutes. If the sauce becomes too thick add a bit of water.

When the pasta is cooked al dente, drain and sauce. Top each serving with a portion of the roasted artichokes, and serve. Each plate may be garnished with chopped parsley and a squeeze of fresh lemon juice.