Ingredients

• 300 g 2 fillets of desalted cod
• 50 g hard cottage cheese
• 4 artichokes
• 2 potatoes
• parsley
• marjoram
• extra virgin olive oil
• butter
• salt
• pepper

Peel the potatoes and cut them into chunks, boil them in salted water for 8-9 minutes and drain them with a slotted spoon. Peel the artichokes, divide them into 4 wedges each and cook them for 15 minutes in the same water as the potatoes. season potatoes and artichokes with oil, salt and a sprig of chopped parsley. saute the cod fillets with a little oil and a knob of butter, on a high flame, for 2-3 minutes on each side. Let them cool, then flake them with your hands, obtaining "petals". serve with the potato and artichoke salad and complete with the grated ricotta, pepper and a few leaves of marjoram.

To know: doubling the doses this recipe becomes a good second course or a light single dish.

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