Tony's Holiday Pick: Tomasso's Restaurant

DYKER HEIGHTS, N.Y. (CBS 2) – Tis the season to celebrate, and that means eating well.

That's why CBS 2's Tony Tantillo visited Tomasso's in Brooklyn to share a great recipe for festive dining.

It's the sixth year in a row that chef Tomasso Verdillo has cooked Tantillo's Christmas dinner, and it won't be the last.

If you're looking for a dish that sings from the holiday table, try the rich, stuffed artichoke and the hearty flavors of salted cod.

For the artichoke, cut the stem off and trim the bottom leaves. Cut off the top, which are pointy. Open and wash them. Once the artichoke is prepped, you can start the stuffing.

Sauté hot peppers, anchovies, garlic and capers and add to seasoned breadcrumbs. Place the artichoke in a pan, drizzle with olive oil, throw in some garlic and add some water.

For the cod, or baccala, soak it for two days in water that's been changed three times a day. If you're not into having salted cod, just replace it with fresh codfish.

Coat the fish in flour and sear it quickly in hot oil. In a different pan, sauté onions, raisins and add some tomatoes. Then add grappa and white wine. Add a little fish stock or clam juice. Add two types of olives: cracked Sicilian and Giata olives.

Add the baccala (cod) and let it cook for another 5 or 6 minutes.