Ingredients for 4 people:
Clean the artichokes eliminating the tough outer leaves, the inner choke and cut into wedges. Blanch for a few minutes in boiling water with a few drops of lemon added, drain and dry. Cook the diced cod fillets in a non-stick frying pan with a drop of oil (only a few minutes) and set aside. In the same frying pan pour a spoonful of Polla extra virgin taggiasco olive oil and sauté the artichokes for a few minutes. Add some salt and pepper to the lemon dressing. Add the cod fillets to the artichokes and the stoned Polla Taggiache olives. Dress with the lemon dressing and serve hot.