Remove the cod from the water and dry with a clean cloth or paper. Coat the cod with flour.
In the saucepan, add olive oil and fry the cod. Once browned, remove from the pan and set aside.
Dip the artichoke wedges in the “pastina” (mixture of water, flour and salt, with enough texture to make it stick slightly to the artichokes.
Remove the artichokes from the “pastina” and quickly fry them in hot olive oil in the pan, until they are golden brown on both sides. Once fried, remove them from the pan.
Fry the onion with the same olive oil. Add the garlic when the onion is tender. If there is excess olive oil, remove some.
Add raisins and pine nuts to the onion and garlic. Let the raisins swell without burning and the pine nuts brown.
Cut the hardboiled eggs in half, lengthwise (so they keep their egg shape)
Add the cod, artichokes and enough water to cover everything, about 2 fingers high.
Cook over low heat for 10 minutes. Shake the pan, don’t stir, this way the cod will not break.
Finish the recipe by adding the mashed garlic and parsley.
