Name: Artichoke Provencale
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H55M0.000S
Total time: P0Y0M0DT1H25M0.000S
Yield: 2 servings
Cuisine: european
Ingredients: 1/8 cup olive oil, plus 1/8 cup; 2 tablespoons chopped garlic; 2 tablespoons chopped shallots; 4 ounces bay scallops; 4 ounces rock shrimp; 3 plum tomatoes, seeded and diced; 1/2 cup sliced mushrooms, button or cremini; 2 lemons, juiced; 3/4 cups fish stock or clam juice; 1/4 cup dry white wine; 2 tablespoons capers; 3 green onions, sliced (greens only); 2 ounces butter, room temperature; 2 ounces flour; 2 jumbo or extra-large artichokes, steamed, halved and choke removed

Directions

Cover the bottom of a saute pan with 1/8 cup olive oil and heat. Add the garlic and shallot to pan, and saute until light brown in color. Add the bay scallops and rock shrimp and saute for 1 to 2 minutes. Do not overcook scallops and shrimp. Remove from heat.
In another saute pan, add the remaining 1/8 cup olive oil and heat. Add tomatoes, mushrooms, lemon juice, clam juice, white wine, and capers. Simmer for 2 to 3 minutes. Reduce liquid by 25 percent.
Add the reserved seafood to the mixture of tomatoes and mushrooms. Add the green onions. In a small bowl, make a beurre manie by combining the butter and the flour and mixing until a paste is formed. Add the beurre manie to the mixture and whisk to incorporate. Bring to a simmer and cook for 1 to 2 minutes.
Place artichoke halves in a soup bowl and ladle mixture over artichoke.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Michael Jackson, Charlie Moss', Moss Landing, CA

Artichoke Provencale

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