Cod with Artichokes and Chickpeas - Recipe

I've been cooking a lot of Asian-style foods lately, getting in a cilantro/sriracha rut (not that there's anything wrong with that...). So last night, with my new issue of Food & Wine in hand, I decided to make Cod with Artichokes and Chickpeas.

This dish was in an article about making restaurant-style food but at cheaper costs. It says that it takes $8/person to make this meal. It's kind of hard to gauge how much I spent when I already had some ingredients at home, but it's certainly not very expensive. And while there's no carbs (good for those low-carb dieters out there), it still was very satiating. The taste was delicate, yet comforting-a great meal for a cold winter night when you're still trying to stick to that New Year's resolution!

Cod with Artichokes & Chickpeas

Serves 2

2 skinless, boneless cod fillets, about 6 oz each

½ cup chicken stock

1/8 lb shittake mushrooms, stems discarded and quartered

1 tablespoon chopped flat leaf parsley

1 tablespoon "snipped" chives

½ can of chickpeas (around 7.5 oz), drained and rinsed

½ can of artichokes, drained and quartered

½ white onion, sliced

1 clove of garlic, sliced

1 tablespoon butter

2 tablespoons EVOO

¼ cup chopped carrots

Lemon wedges, for garnish

1) In a large skillet, melt the butter in 1 tablespoon of olive oil. Over moderately high heat, add artichoke hearts, garlic, onions, mushrooms, and carrots. Stirring occasionally, cook until lightly browned, or about 9 minutes.

2) Add chicken stock and chickpeas-cook until liquid is boiling, and then simmer at lower heat for about 5 minutes, or until liquid is evaporated. Keep warm.

3) In a large, non-stick skillet, heat 1 tablespoon olive oil on high heat until almost smoking. Season the cod fillets with S&P, and then add to the pan. Cook for around 6 minutes, or until that side is nicely browned. Flip the fillets, cook another 3 minutes, or until white all the way through. Spoon artichoke mixture onto a plate; top with cod. Serve with lemon wedges.