INGREDIENTS

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 - dcqp82a@prodigy.com
Recipe by: Martha Stewart
Converted by MM_Buster v2.0l.

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