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
Description
Food Network Invites You To Try This Artichoke Provencale Recipe From Bobby Flay.
Food Network
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