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Makes 4 servings
4 large artichokes
1/4 cup plus 1 tablespoon extra-virgin olive oil
1 medium onion, sliced
1 1/2 cups dry white wine
Juice of 1/2 lemon
Salt and freshly ground black pepper
24 large prawns (at least 1 pound), peeled and deveined
Cayenne pepper, for sprinkling
3 tablespoons unsalted butter
Orange Dust (recipe follows)
3 to 4 cups arugula leaves, washed
Fresh basil, minced, for garnish
1. Cut off tops of artichokes to within 1 or 1 1/2 inches 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.
2. Heat 1/4 cup oil in a deep, large sauté pan set over medium-high heat.
Add the onion, and sauté until it begins to soften, 2 to 3 minutes. Lay
artichoke bottoms on top of onion, then pour in wine.
3. 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.
4. 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 very low, keeping artichokes warm.
5. Season the shrimp with salt and a sprinkling of cayenne pepper. Heat
a large nonstick sauté pan over medium-high heat for 1 minute. Add the
butter.
6. 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.
7. When ready to serve, divide arugula among four plates. Top each with
a portion of the artichokes and 6 shrimp; pour the artichoke liquid over
tops; garnish with basil. Sprinkle a little orange dust around the outside
of each plate, and serve.
ORANGE DUST
Makes 2 to 3 tablespoons
2 navel oranges
1/4 cup sugar
1/2 teaspoon canola, grapeseed, or other neutral-flavored oil
1. Heat oven to 350°. Using a vegetable peeler, peel oranges, yielding
8 to 10 broad strips from each fruit. Using a paring knife, scrape white
pith from inside the peels.
2. Place the peels in a small saucepan with 1 cup water and sugar. Set
over high heat, and bring to a boil. Reduce heat to medium, and simmer
until the liquid becomes syrupy, 10 to 15 minutes. Remove peels, and drain.
3. Line a baking sheet with aluminum foil, and spread with oil. Scatter
the cooked peels on the foil, spaced so they aren’t touching.
4. 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.
5. Crumble peels, then grind in a spice mill or coffee grinder until
powdery. Store in an airtight container. Orange dust will retain its peak
flavor up to 2 weeks, but it will keep virtually forever, gradually losing its
intensity.
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