Put the salt cod in a high baking dish (or another large container) and add cold tap water until the fish is fully submerged. Let the cod soak in the water for at least 8 hours in the fridge to get rid of the salt. Refresh the water twice.

Cut it into 2 even pieces. Pour a little olive oil in a medium non-stick pan and place it over medium-high heat. Once the oil is hot, add the cod steaks skin side down first.

Season with a pinch of pepper. Bake the cod for 3 minutes, then flip it over and bake it on the other side for 3 more minutes until a little golden.

Remove the cod from the pan and let it rest on a large plate. Don’t wipe the pan clean. Add extra olive oil and the whole garlic clove.

Bake the garlic for 3 minutes over medium-high heat. Then add the artichokes to the pan.

Fry them on all sides for a couple of minutes until golden. Season with a little pepper and half of the crumbled chicken stock cube. Add the fennel seeds and the baked cod steaks to the pan.

Turn the heat lower and add the anisette, 4 tablespoons of olive oil and the lemon slices.

Put a lid on the pan and let the artichokes and cod simmer in the sauce for 6 to 8 minutes. Then ad the fresh parsley and the black olives.

Stir carefully and check the seasoning. Add extra pepper or more of the chicken stock cube to taste if necessary. Scoop the artichokes and cod onto deep plates and drizzle with the remaining anisette sauce. Serve hot.