- 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)
- 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.
- Wash artichokes under cold, running water. Trim the outer leaves and stem.
- Boil the artichokes in lightly salted water until tender when pierced with a paring knife. Remove from water and let cool.
- Peel off and discard any remaining tough, outer leaves. Cut artichokes into quarters, remove the choke and set aside.
- 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.
- Rub fish with extra virgin olive oil, salt and pepper. Pan fry over high heat and reserve.
- 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.
- Remove artichoke mixture from heat and spoon onto the center of each serving plate; top with the halibut and sprinkle with chives.
CEC, AAC, Corporate Chef Pebble Beach Resorts; Pebble Beach, CA
"This elegant, nouveau dish with fresh Boggiatto® artichokes are a tasty compliment to the Alaskan halibut."