Artichokes with Seared Alaskan Halibut

YIELD

8 servings

INGREDIENTS

  • 16 Boggiatto® Baby Artichokes
  • 4 Meyer lemons
  • 3/4 cups kosher salt
  • 1/2 cup fresh lemon juice
  • 2 tbsps salt
  • 2 cups canola oil
  • 2 heads spring garlic
  • 8 4-ounce Alaskan halibut fillets
  • extra virgin olive oil
  • salt and pepper
  • 2 tbsps extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 1 bunch chives, finely chopped

METHOD (Note: Prepare lemons one week in advance)

  1. Slice each Meyer lemon into 6 wheels and cut each wheel in half. Pack into a container; add the kosher salt and fresh lemon juice. Cover tightly and hold at room temperature for one week.
  2. Wash artichokes under cold, running water. Trim the outer leaves and stem.
  3. Boil the artichokes in lightly salted water until tender when pierced with a paring knife. Remove from water and let cool.
  4. Peel off and discard any remaining tough, outer leaves. Cut artichokes into quarters, remove the choke and set aside.
  5. In a small pot, heat canola oil and poach the garlic at low temperature until tender (about 20 minutes). Drain, let cool, slice thinly and reserve.
  6. Rub fish with extra virgin olive oil, salt and pepper. Pan fry over high heat and reserve.
  7. Heat saute' pan and add lemon wheels, spring garlic and artichoke quarter; saute' over medium heat. Season with salt and pepper and cook until heated through.
  8. Remove artichoke mixture from heat and spoon onto the center of each serving plate; top with the halibut and sprinkle with chives.

Chef Beat Giger

Recipe by:

CEC, AAC, Corporate Chef Pebble Beach Resorts; Pebble Beach, CA

Chef's comment:

"This elegant, nouveau dish with fresh Boggiatto® artichokes are a tasty compliment to the Alaskan halibut."