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Categories:
fresh basil grapeseed oil lemon artichokes onion olive oil white wine shrimp salt cayenne orange dust unsalted butter arugula lemon juice
Viewed: 77 - Published at: 5 years agoIngredients
- 3/4 cup loosely packed fresh basil leaves plus 1/2 cup micro-basil or small basil leaves
- 1/4 cup grapeseed oil
- 1 lemon, halved
- 4 large artichokes (12 ounces each)
- 1 medium onion, thinly sliced
- 2 tablespoons olive oil
- 1 1/2 cups dry white wine
- 16 extra-large (16 to 20 per pound) shrimp in shell without heads, peeled and deveined
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne
- 1 tablespoon plus 2 teaspoons orange dust plus additional to taste
- 3 tablespoons unsalted butter
- 8 ounces arugula, coarse stems discarded
- 1 1/2 tablespoons fresh lemon juice
Method
- Blanch 3/4 cup basil in a 2-quart saucepan of boiling salted water 2 minutes, then drain in a sieve and plunge into a bowl of ice water to stop cooking.
- Drain basil again and press out excess liquid.
- Puree basil with grapeseed oil in a blender 2 minutes.
- Pour mixture into an airtight container and chill 8 to 12 hours.
- Pour through a very fine sieve into a small bowl (do not press on solids).
- Squeeze juice from 1 lemon half into a large bowl of water, then drop same half into water.
- Keep stem attached and, at opposite end, cut off top inch of 1 artichoke with a serrated knife.
- Bend back outer leaves until they snap off close to base, then discard several more layers in same manner until you reach pale yellow leaves with pale green tips.
- Cut remaining leaves flush with top of artichoke bottom using a sharp knife, then trim dark green fibrous parts from base and sides of artichoke.
- Rub cut surfaces with remaining lemon half.
- Cut 1/4 inch from stem to expose inner core.
- Trim sides of stem (still attached) down to pale inner core.
- Rub cut surfaces with same lemon half.
- Cut artichoke into 4 wedges, then cut out any remaining purple leaves and fuzzy choke and drop artichoke wedges into lemon water.
- Prepare remaining 3 artichokes in same manner.
- Cook onion in olive oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until softened, about 5 minutes.
- Drain artichokes and pat dry with paper towels.
- Arrange artichokes over onion, then add wine and simmer, covered, until artichokes are tender, 30 to 40 minutes.
- Transfer mixture with a slotted spoon to a large bowl and keep warm, covered.
- Pat shrimp dry and sprinkle with salt, cayenne, and 1 tablespoon orange dust.
- Heat butter in cleaned skillet over moderately high heat until foam subsides, then cook shrimp until just cooked through, about 2 minutes on each side.
- Toss arugula, remaining 1/2 cup micro-basil, lemon juice, and remaining 2 teaspoons orange dust with artichoke mixture and season with salt.
- Divide mixture among 4 plates and arrange shrimp around salad.
- Drizzle each serving with some basil oil and sprinkle with additional orange dust.