Barigoule of artichoke, asparagus and kale with scallops and clams

AT A GLANCE

  • Serves 4 people

  • 250 ml white wine
  • 125 ml dry vermouth
  • 125 ml (½ cup) chicken stock
  • 16 clams (about 500gm)
  • 4 globe artichokes
  • 1 lemon, halved
  • 2 tbsp olive oil
  • ½ tsp coriander seeds, crushed
  • 6 small golden shallots, finely chopped
  • 2 bunches asparagus, peeled
  • 1 bunch kale, tough stalks removed, leaves coarsely chopped
  • 60 gm butter
  • 12 large scallops (about 350gm)
  • 1½ tbsp rosemary leaves
  • Juice of 1 lemon
  •  
  • Toasted baguette
  • ¼ baguette, thinly sliced on an angle
  • 2 tbsp olive oil
  • 1 garlic clove, halved
01   Bring wine, vermouth and stock to the boil in a saucepan over medium-high heat. Add clams, cover and cook, shaking pan occasionally, until clams open (2-4 minutes). Strain and reserve clams and liquid separately.
02   Trim top of each artichoke by 2cm with a serrated knife, then remove dark outer leaves (discard) until you reach the pale inner heart. Peel stem, trim to 3cm, remove hairy choke from heart with a teaspoon (discard), halve artichoke lengthways, rub with cut side of lemon and set aside.
03   Heat olive oil in a large saucepan over medium-high heat, add coriander seeds and stir until roasted (20-30 seconds). Add artichokes, turn occasionally until golden (1-2 minutes), add shallot and reserved clam liquid and season to taste. Cover, reduce heat to low-medium and cook until artichokes are just tender (10-15 minutes). Add asparagus and kale, cover, cook until vegetables are tender (2-3 minutes), add clams and keep warm.
04   For toasted baguette, preheat oven to 180C. Brush baguette slices with olive oil and bake, turning occasionally, until golden and crisp (5-10 minutes). Rub with garlic, season to taste.
05   Heat butter in a frying pan over high heat until foaming, add scallops and cook, turning once, until golden and cooked medium-rare (1 minute each side). Remove scallops from pan and set aside. Add rosemary and lemon juice to pan, stir to combine and season to taste.
06   To serve, divide artichoke mixture among plates, top with scallops, then top with rosemary and lemon butter. Serve hot with toasted baguette.
This recipe is from the July 2012 issue of Australian Gourmet Traveller.

Recipe:

LISA FEATHERBY

Photography:

WILLIAM MEPPEM

Styling:

LUCY WEIGHT

Drinking Suggestion:

PALE, DRY ROSÉ FROM PROVENCE OR THE YARRA VALLEY. , suggested by MAX ALLEN

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