| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 4 | Servings | ||
INGREDIENTS
| 4 | Artichokes | |
| 5 | T | Extra-virgin olive oil |
| 1 | Onion, sliced | |
| 1 1/2 | c | Dry white wine |
| Juice of 1/2 lemon | ||
| Salt and fresh ground pepper | ||
| 24 | Shrimp, peeled deveined | |
| Cayenne pepper, for | ||
| sprinkling | ||
| 3 | T | Unsalted butter |
| 3 | c | Arugula leaves, to 4 cups |
| Minced fresh basil, for | ||
| garnish | ||
| === ORANGE DUST === | ||
| 2 | Navel oranges | |
| 1/4 | c | Sugar |
| 1/2 | t | Canola or grapeseed oil |
INSTRUCTIONS
Make the Orange Dust: Heat oven to 350 degrees. Using a vegetable peeler, peel 8 to 10 broad strips from each fruit. Using a paring knife, scrape white pith from inside the peels. Place the peels in a small saucepan with 1 cup water and sugar. Bring to a boil over high heat. Reduce heat to medium, and simmer until the liquid becomes syrupy, 10 to 15 minutes. Remove peels, and drain. Line a baking sheet with aluminum foil, and spread with oil. Scatter the cooked peels on the foil, spaced so they aren't touching. Bake peels until dry, being careful to avoid any browning, about 15 minutes. If they begin to brown, reduce oven temperature. Transfer to a wire rack to cool at room temperature in a dry place. Crumble peels, then grind in a spice mill or coffee grinder until powdery. Store in an airtight container. Cut off tops of artichokes to within 1- or 1 1/2-inch from the bases. Remove all but 1/2-inch of stems. Cut all around artichokes, removing all hard parts. Open centers; dig out chokes. Trim any remaining hard parts, leaving the artichoke bottoms. Heat 4 tablespoons oil in a deep, large saute pan set over medium-high heat. Add the onion, and saute until it begins to soften, 2 to 3 minutes. Lay artichoke bottoms on top of onion, then pour in wine. Bring liquid to a boil, reduce heat to low, and cover. Simmer, turning the artichokes after 15 minutes, until bottoms are tender but not mushy, 30 to 45 minutes. Remove cooked artichokes, reserving 3/4 cup cooking liquid in pan. Cut artichokes into bite-size chunks; return to pan. Add the remaining tablespoon oil and lemon juice. Season with salt and pepper. Turn heat to low, keeping artichokes warm. Season the shrimp with salt and cayenne pepper. Heat a large nonstick saute pan over medium-high heat 1 minute. Add the butter. Dredge one side of each piece of shrimp in the orange dust; place in pan. Cook until lightly browned, about 2 minutes; turn, and cook 2 to 3 minutes more. To serve, divide arugula among four plates. Top each with a portion of the artichokes and six shrimp; pour the artichoke liquid over tops; garnish with basil. Sprinkle a little orange dust around the outside of each plate, and serve. Makes 4 servings. Recipe Source: Martha Stewart Living - <www.marthastewart.com> Recipe adapted from "Jean-Georges: Cooking at Home with a Four-Star Chef" by Jean-Georges Vongerichten and Mark Bittman (Broadway Books, $34) Formatted for Mastercook by Lynn Thomas - [email protected] Recipe by: Martha Stewart Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 297
Calories From Fat: 84
Total Fat: 9.6g
Cholesterol: 75.8mg
Sodium: 252.2mg
Potassium: 522.3mg
Carbohydrates: 31.9g
Fiber: 5.5g
Sugar: 21g
Protein: 8.9g