Salad of chickpeas and stockfish
Instructions
Clean the artichokes, place them in a saucepan with 200 ml water, 4 teaspoons of olive oil, chopped nut and cook until they are tender.
Cut the artichokes into wedges.
Cover cod with cold water, Cook and when it starts to boil, remove from heat and let stand for 10 minutes with lid.
Remove the fish skin and split it into edges.
Mix with chickpeas, artichokes and then cover with the sauce.
Sauce: sauté the garlic in a little oil, let it cool then combine it with the egg yolk, mixing well.
Add the mustard and vinegar enough to obtain a sauce.
Season with salt and pepper.