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Artichoke Provencal Print Email


1/4 cup olive oil, separated
2 TBS chopped garlic
2 TBS chopped shallots
4 oz scallops
4 oz rock or Gulf shrimp
3 plum tomatoes, seeded and diced
1/2 cup sliced mushrooms, button or crimini
2 lemons, juiced
3/4 cups fish stock or clam juice
1/4 cup dry white wine
2 TBS capers
3 green onions, sliced (greens only)
2 oz butter, room temperature
2 oz flour
2 jumbo or extra-large artichokes, steamed, halved and choke removed

Cover the bottom of a sauté 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 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. Yield: 2 servings – Chef Michael Jackson, Charlie Moss's
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