Pack a punch with artichoke hearts
Use the ingredient to whip up a creamy dip for platters or char it with brown butter 3 canned artichoke hearts halved Capers, for garnish
Canned artichokes add a light punch to salads, pastas, sandwiches and pizzas. They can be blitzed with spinach and cream cheese to make a creamy dip and added to a charcuterie and cheese platter for variety. But one of my favourite ways to use artichoke hearts is to slightly char them in a hot pan, then drizzle with a nutty brown butter sauce and sprinkle with salty capers.
Pair this flavour combo with cod, or any mild-tasting whitefish that won’t fight with the flavours of the artichokes or brown butter. A small grain such as couscous does an excellent job of soaking up the brown butter.
Seared Cod With Artichoke Hearts and Brown Butter
Star Tested
2 tbsp (30 mL) unsalted butter 1/4 cup plus 2 tbsp (90 mL) water 3 tsp (15 mL) olive oil Salt and pepper 1/4 cup (60 mL) couscous 6 oz (170 g) cod fillets, patted dry with paper towel
In a small saucepan over medium heat, melt butter and stir often with spatula until milk solids begin to brown and butter develops a golden-brown colour and a nutty aroma, about 4 minutes.
Remove from heat and pour butter into a heatproof bowl. Set aside.
Using the same saucepan, add water and bring to a rapid boil over high heat.
Add 1 teaspoon olive oil and a pinch of salt and pepper. Sprinkle in couscous, stir, remove from heat and cover for 10 minutes or until couscous is tender and fluffy.
Meanwhile, in a medium-sized skillet, heat 2 teaspoons olive oil over mediumhigh heat. Sear cod fillets and artichoke hearts until fish is opaque and flaky and artichokes are slightly charred. Turn off heat.
Transfer couscous, cod and artichokes to a serving plate. Pour brown butter in hot skillet, using residual heat to warm up butter.
Drizzle butter over plate and garnish with capers.
Serve immediately. Makes 1 serving.