Artichoke Provencale

• 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.

olive oil, garlic, shallots, bay scallops, shrimp, tomatoes, mushrooms, lemons, fish stock, white wine, capers, green onions, butter, flour, jumbo

Taken from www.foodnetwork.com/recipes/bobby-flay/artichoke-provencale-recipe.html (may not work)