Artichoke Provencale Recipe

Name: Artichoke Provencale
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/8 cup olive oil, plus 1/8 cup; 2 tablespoons chopped garlic; 2 tablespoons chopped shallots; 4 ounces bay scallops; 4 ounces rock shrimp; 3 plum tomatoes, seeded and diced; 1/2 cup sliced mushrooms, button or cremini; 2 lemons, juiced; 3/4 cups fish stock or clam juice; 1/4 cup dry white wine; 2 tablespoons capers; 3 green onions, sliced (greens only); 2 ounces butter, room temperature; 2 ounces flour; 2 jumbo or extra-large artichokes, steamed, halved and choke removed

Servings: persons

1/8 cup olive oil, plus 1/8 cup
2 tablespoons chopped garlic
2 tablespoons chopped shallots
4 ounces bay scallops
4 ounces rock shrimp
3 plum tomatoes, seeded and diced
1/2 cup sliced mushrooms, button or cremini
2 lemons, juiced
3/4 cups fish stock or clam juice
1/4 cup dry white wine
2 tablespoons capers
3 green onions, sliced (greens only)
2 ounces butter, room temperature
2 ounces flour
2 jumbo or extra-large artichokes, steamed, halved and choke removed

1
Cover the bottom of a saute pan with 1/8 cup olive oil and heat.
2
Add the garlic and shallot to pan, and saute until light brown in color.
3
Add the bay scallops and rock shrimp and saute for 1 to 2 minutes.
4
Do not overcook scallops and shrimp.
5
Remove from heat.
6
In another saute pan, add the remaining 1/8 cup olive oil and heat.
7
Add tomatoes, mushrooms, lemon juice, clam juice, white wine, and capers.
8
Simmer for 2 to 3 minutes.
9
Reduce liquid by 25 percent.
10
Add the reserved seafood to the mixture of tomatoes and mushrooms.
11
Add the green onions.
12
In a small bowl, make a beurre manie by combining the butter and the flour and mixing until a paste is formed.
13
Add the beurre manie to the mixture and whisk to incorporate.
14
Bring to a simmer and cook for 1 to 2 minutes.
15
Place artichoke halves in a soup bowl and ladle mixture over artichoke.

326

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/8 cup olive oil, plus 1/8 cup, 2 tablespoons chopped garlic, 2 tablespoons chopped shallots, 4 ounces bay scallops, and more.

Yes, Artichoke Provencale falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Artichoke Provencale

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions