Paninazzo with Roman-Style Artichokes, Ricotta, and Salt Cod with Onions

Method

1. Prepare the artichokes: clean the artichokes by removing the outer leaves and trimming the stem. Rub each with lemon to prevent browning. Cut them in half or leave whole.
2. In a large pot, add abundant olive oil, garlic, parsley, and the prepared artichokes. Season with salt. Place the artichokes upright and add water until they are partially submerged. Cover and cook over medium heat for about 8–10 minutes until tender. Do not add pepper during cooking to avoid bitterness.
3. While the artichokes cook, prepare the salt cod: in a separate pan, heat olive oil. Place the desalted cod skin-side down and sear briefly. Add sliced onions around the cod.
4. Add water to the pan until it reaches halfway up the cod. Cook until the cod starts to flake and the liquid reduces, forming a light sauce. The cod should remain moist.
5. Toast the bread: take a round loaf or thick slices, cut in half, and toast the cut sides in a pan or grill until golden and crisp. Scoop out some of the crumb to make room for the filling.
6. Spread the bottom half of the bread generously with fresh ricotta. Top with the cooked Roman-style artichokes. Place the braised cod on top, along with some of the onion and cooking liquid.
7. Close the sandwich with the top half. Optionally, add a sprinkle of mentuccia (pennyroyal) for an authentic Roman touch. Serve immediately with a glass of Prosecco Superiore.