Cod With Artichoikes And Chickpeas

• 2 T unsalted butter
• 1/4 cup olive oil
• 1 small white onion, cliced 1/2 inch thick
• 1 9 oz box frozen artichoke hearts, thawed and pressed dry
• 1/4 lb shiitake mushrooms, stems discarded and caps quartered
• 2 carrots, cut into 1/2 inch pieces
• 2 garlic cloves, thinly sliced
• 1 15oz can chickpeas, drained
• 1 cup chicken stock
• salt and pepper
• 2 T chopped flat leaf parsley
• 2 T snipped chives
• 4 6 oz skinless cod fillets
• lemon wedges, for serving

1. In a large, deep skillet, melt the butter in 2 T of the olive oil. Addd the onion, artichoke hearts, shiitake caps, carrots and garlic and cook over moderately high heat, stirring occasionally, until lightly browned, 7 minutes. Add the chickpeas and stock, season with salt and pepper and bring to a boil. Simmer over low heat until the veggies are tender and the liquid is nearly evaporated, 5 minutes. Stir in the parsley and chives and keep warm.
2. In a large nonstick skillet, heat the remaining 2 T of olive oil until almost smoking. Season the cod fillets with salt and peopperm, add to the skillet and cook over high heat until well browned, about 6 minutes.
3. Carefully flip the fillets and cook until they are white throughout, about 3 minutes longer.
4. Spoon the veggies into shallow bowls and top wioth the seared cod fillets. Serve with lemon wedges.

t, olive oil, white onion, frozen artichoke hearts, shiitake mushrooms, carrots, garlic, chickpeas, chicken stock, salt, t, t, cod fillets, lemon wedges

Taken from www.epicurious.com/recipes/member/views/cod-with-artichoikes-and-chickpeas-50018012 (may not work)