|Source||Chef Burt Cutino|
Recipe created by:
Chef Bert Cutino, CEC, AAC, HBOT, HOF
Certified Executive Chef, American Academy of Chefs
Co-Founder/COO, The Sardine Factory Restaurant
1. Remove tough outside leaves of the artichoke then steam artichokes with lemon, salt, pepper and water. Cook until tender, approximately 30 minutes. Cool in cooking liquid. Remove leaves and reserve. Scoop out the hairy choke and slice the artichoke bottoms. This portion can be prepared 24-hours in advance.
2. Poach asparagus tips in chicken broth until tender and set aside.
3. In a large skillet, sauté briefly the garlic and shallots in olive oil over medium-high heat. Add prawns and sauté a few seconds on each side. Add chardonnay and reduce liquid by one half. Remove prawns. Add the butter, sliced artichoke bottoms, asparagus tips, basil and parsley. Toss the prawns with the sauce, vegetables and herbs.
Garnish with the artichoke leaves!
Recommended wine: Talbott Sleepy Hollow Vineyard Chardonnay