Ingredients
4 medium globe artichokes
3 lemons, halved
1 cup diced red onion
½ cup diced carrot
½ cup diced celery
½ cup extra virgin olive oil
Kosher salt and freshly ground white pepper
2 cups dry white wine
2 cups chicken stock
2 bay leaves
2 tablespoons fresh thyme
2 tablespoons of minced parsley
8 leaves fresh basil
A squeeze of lemon juice
Four 7-ounce filets KY striped bass
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Preparation
- Preheat oven to 450 degrees
- For the artichokes: place enough water in a container to submerge the trimmed artichokes
completely. Add the juice of the three lemons to the water and add the lemon shells
to the water as well. This acidulated water will keep the trimmed artichokes from
turning brown.
- To trim the artichokes: holding the artichoke with the stem end toward you, start
pulling back the tough outer leaves until they snap and break naturally. Eventually
you will get to the yellow inner leaves. Cut the top two thirds of the artichoke
off; from the top to the where the meaty heart begins. Then cut off the stem at
the base of the artichoke. Working quickly you want to rub any exposed parts of
the heart with a halved lemon. Using a pairing knife, trim off any left over of
the dark green exterior. Using a spoon carefully scoop out the fuzzy choke and placed
the trimmed artichoke in the water bath.
- In a heavy bottomed pot over medium heat, add the olive oil. When the oil is hot,
add the onion, carrot and celery and season with salt and pepper.
- Sweat for a few minutes, you do not want to brown. Remove the artichokes from the
water and quarter them. Add the artichokes to the pot and sweat with the vegetables.
This initial heating will prevent any further discoloration of the hearts.
- Add the wine, cook for one minute and then add the stock, it should be enough to
cover the artichokes by ½ inch. Season with salt and pepper and simmer for 45 minutes
or until the artichokes a tender when poked with the tip of a knife.
- For the bass: heat a sauté pan on medium heat with 2 tablespoons of olive oil until
smoking. Season the fish and sear skin side down to a nice golden brown. Finish
in the oven for four minutes or to desired doneness.
- To finish: re heat the broth in a sauce pan, taste for seasoning, add salt and pepper
if necessary. When ready add a squeeze of lemon juice, the parley and the basil
to the broth.
- Divide the broth evenly among for bowls. Top with the bass, skin side up. Serve
immediately.
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