1 hour ago, Margaret Pilgrim said:
Since I see you're willing to play with artichokes and since you're a pro and can extrapolate the concept, I recall one of the best dishes of my life, by Nancy Oakes at the Mad Hatter Bar before she moved downtown.
Essentially, a large artichoke, leaves pulled outward and stuffed with shellfish ragout. Shrimp, bay scallops, squid in a rich tomato, garlic, basil sauce. To die for, and to remember over 25 years! Go for it and let us hear about it.
Today I actually was playing with artichokes... I removed most of the leaves, cut in half, removed the prickly stuff. Then i just braised for about 40 minutes in salted water, lemon and garlic... I also just tossed the leaves in the water the way you would do rose petals in a bath... I think put on a plate with a little broth, parm, and lemon.. i like having full access to the steam and artichoke and get the leaves after.. I thought of braising the artichokes in the broth again and added seafood.. Is that what you mean? Sort of steam and choke attached and then braised with a seafood broth... Almost like this https://www.bonappetit.com/recipe/braised-artichokes-with-tomatoes-and-mint because, that looks like it could use some seafood. I have so many artichokes at the shop that are going to go bad in the next 4 days... So, I will be eating artichokes for a bit most likely..
But, getting back to the dish you were referring to.. So, the artichoke was kept whole the way my stuffed one is above? So like braised whole and then smothered with seafood?
