Recipe courtesy of Michael Jackson
Artichoke Provencale
- Level: Intermediate
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 828
- Total Fat
- 52
- Saturated Fat
- 19
- Carbohydrates
- 61
- Dietary Fiber
- 15
- Sugar
- 8
- Protein
- 33
- Cholesterol
- 167
- Sodium
- 828
- Total: 1 hr 25 min
- Prep: 30 min
- Cook: 55 min
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.