Artichoke Provencale

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.

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