Artichoke Provencale (Bobby Flay) |
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Prep Time: 30 Minutes Cook Time: 55 Minutes |
Ready In: 85 Minutes Servings: 2 |
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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:
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.
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