Artichoke Barigoule + Sauce

Artichoke Barigoule + Sauce
  • Prep Time: 15
  • Total Time: 30
  • Servings: 2

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About this Recipe

The Marilyn Denis Show - Maple Leaf Cooking Expert Search

Day 3: Mystery Box Challenge

Cooks were paired into teams and had to create a main dish using ingredients found in their mystery box.

Blue Team: Rodney and Daniel


3 Celery stalks, cut into 1/2 inch pieces on an angle
2 Carrots, cut into 1/4 inch rounds
6 Artichokes, trimmed without choke, quarter, put in lemon water
12 Asparagus stalks, cut into 1 inch pieces
1 Leek, thinly slice width wise into 1/8 inch pieces
100 g Butter, cut into 1 inch pieces
75 ml White Wine
25 ml Olive Oil
50 ml Marmalade
15 ml Sherry Vinegar
50 g White Onion, finely minced
12 Shrimp
12 Scallops (U-10)
1 Lemon
10 sprigs of fresh chives, cut into 1 inch


Heat oil in a medium sized pan on medium high. Add butter, carrots, celery, artichokes, asparagus and leeks and cook on med. heat for 3-4 minutes.

Once vegetables are lightly browned, deglaze with wine, season with salt. Set aside.

Sautee minced white onion in butter. Once cooked, deglaze the pan with the sherry vinegar and white wine. Finish the sauce with the marmalade.

Dab the shrimp and scallops on paper towel to dry thoroughly. In a medium non-stick frying pan heat olive oil and butter on medium heat. Sear the shrimp and scallops and deglaze with fresh squeezed lemon juice

Baste the lemon butter sauce over the seafood and put aside ready for plating.

To assemble:
In a shallow large bowl, put the vegetables in the bottom of the bowl and put the sauce over top. Alternate a piece of shrimp and scallop around the dish (3 pieces each) and garnish with a few chive batons


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