La Brandade de Haricots aux Artichauts

On Fridays a shriveled, unappetizing greyish strip of salt cod is taken off its hook to be placed in a small straw basket (covered against too-interested cats), soaked in the village fountain, pounded with olive oil & finally transformed into a near-legendary dish, Brandade de Morue. On fish-free days a creamy brandade of white beans may be prepared in the same way, and served with tiny violet artichokes simmered in wine and herbs, and perhaps even paper-thin slices of truffle over the