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In-Depth Information
87
Pan-Seared Halibut with English
Peas, Fava Beans, Olive Oil
Mashed Potatoes, and Artichokes
ARTICHOKE SALAD
Prepare this recipe according to the following four-step se-
quence below, one each for artichokes, potatoes, vegetables,
and fish. (You may wish to make parts separately to serve
with other foods.) You will need to start with the artichoke
salad because the artichokes need to marinate for at least
one hour. They will remain fine for at least 4 hours.
2 large artichokes
2 large lemons
2 shallots sliced
½ cup baby spinach washed and
stems removed
1 tablespoon extra virgin olive oil
STEP 1: ARTICHOKE SALAD
In this salad, the artichokes are raw but “cooked” and “de-
toughened” in lemon juice.
Remove tough outer leaves and stem from the arti-
chokes so only the heart remains, making sure any
green is trimmed away. Cut artichoke heart in half and
remove the choke with a spoon. Rub artichokes with
a cut lemon to prevent discoloration. Slice artichoke
hearts paper-thin on a mandolin. Mix with sliced shal-
lots and juice from one lemon. Let artichokes sit for
one hour.
Later, when you are ready to serve the fish, mix spin-
ach, artichokes, and the olive oil and place on top of
the fish.
