Cod with Artichokes

IN HER BOOK on wild greens, Myrsini Lambraki gives a recipe for fish fillets cooked with wild artichokes. She writes that the dish was traditionally prepared with salt cod in the high plains of Ziros on Crete, where there is an abundance of thorny wild artichokes in the spring. Substituting baby artichokes for the wild ones produces an equally memorable dish.

Serve warm or at room temperature, with plenty of crusty bread to dip in the marvelous lemony sauce.