2 tablespoons shallots (or green onions), finely chopped
2 large garlic cloves, minced
2 tablespoons olive oil
3/4 cup fresh tomato, diced
1 tablespoon fresh thyme, oregano and/or tarragon leaves, chopped
1/2 pound fresh ling cod or other rock fish, cut into bite-sized pieces
12 large prawns, peeled and deveined
1/4 cup white wine
2 tablespoons butter
1/4 – 1/2 teaspoon Rain’s Choice pure Vanilla Extract
1 tablespoon fresh lemon juice, or to taste
sea salt and freshly ground black pepper
1 large artichoke, steamed or boiled, cut in half lengthwise, thistle removed
2 – 3 tablespoons Feta cheese (preferably French or sheep’s milk)
chopped parsley and/or chives and parsley and lemon wedges on the side
Additional butter melted for dipping artichoke leaves
Remove artichoke from refrigerator to allow it to come to room temperature.
In a large skillet, saute shallots (or scallions) and garlic in olive oil on medium heat until they turn golden and are become slightly transparent. Add the diced tomatoes and herbs and cook until tomatoes are nearly soft. Turn up heat to medium high and add wine, fish and prawns and cook for 3 – 4 minutes.
Remove from heat then, using a slotted spoon, remove seafood and set aside. Return the pan to the heat and allow juices to reduce by at least 1/3. Add in butter, lemon juice and salt and pepper, stir well, then remove from heat. Return seafood and any juices to the skillet, then taste the sauce and adjust seasonings. Cover, and allow to rest for 20 – 30 minutes to allow flavors to meld.
Set oven to 350 degrees F. Place artichoke halves in a shallow pan. Add 1/4 inch of water, broth or wine to bottom of pan. Stuff the artichoke halves with the seafood mixture and add Feta cheese on top. Rub a little olive oil over the exposed heart of the artichoke halves. Cover with foil and heat in the oven 20 minutes or until the seafood and artichoke are thoroughly heated.
Plate the artichokes then sprinkle with parsley and/or chives and add a lemon wedge. Serve with warm, crusty bread, and melted butter for dipping artichoke leaves.