Recipe courtesy of Michael Jackson

Artichoke Provencale

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  • Level: Intermediate
  • Total: 1 hr 25 min
  • Prep: 30 min
  • Cook: 55 min
  • Yield: 2 servings
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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


  1. 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.
  2. 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.
  3. 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.
  4. Place artichoke halves in a soup bowl and ladle mixture over artichoke.