Ingredients with Measurements:
- 1 lb. of fresh artichokes
- 1 lb. of mixed seafood (shrimp, squid, mussels, and clams)
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1/2 cup of white wine
- 1/2 cup of fish stock
- 2 tbsp. of tomato paste
- 1/4 cup of olive oil
- Salt and pepper to taste
- 1 tbsp. of chopped parsley
Special Equipment Needed:
- Large pot
- Large skillet
- Wooden spoon
Step-by-Step Instructions:
1. Clean and prepare the artichokes by removing the tough outer leaves and trimming the stem. Cut the artichokes into quarters and remove the choke.
2. In a large pot, bring salted water to a boil and blanch the artichokes for 5 minutes. Drain and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and cook until softened.
4. Add the mixed seafood to the skillet and cook for 5 minutes.
5. Add the white wine, fish stock, and tomato paste to the skillet. Stir to combine.
6. Add the blanched artichokes to the skillet and season with salt and pepper to taste.
7. Cover the skillet and simmer for 15 minutes, or until the seafood is cooked through.
8. Sprinkle with chopped parsley before serving.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 320
Fat per serving: 14g
Carbohydrates per serving: 15g
Protein per serving: 30g
Substitutions for ingredients:
- You can use frozen artichokes instead of fresh.
- You can use chicken or vegetable stock instead of fish stock.
Variations:
- You can add diced tomatoes to the skillet for a more tomato-based sauce.
- You can use different types of seafood, such as scallops or lobster.
Tips and Tricks:
- Make sure to clean the seafood thoroughly before cooking.
- Use a wooden spoon to stir the skillet to avoid breaking the seafood.
Storage Instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in a skillet over medium heat until heated through.
Presentation Ideas:
Serve in a large bowl with crusty bread on the side.
Garnishes:
Garnish with lemon wedges and additional chopped parsley.
Pairings:
Pair with a crisp white wine, such as Pinot Grigio.
Suggested Side Dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting Advice:
- If the sauce is too thin, let it simmer uncovered for a few minutes to thicken.
- If the seafood is tough, it may have been overcooked.
Food Safety Advice:
- Make sure to cook the seafood to an internal temperature of 145°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food History:
Buridda con Carciofi is a traditional seafood dish from Liguria, Italy.
Flavor Profiles:
This dish is savory and slightly tangy from the white wine and tomato paste. The seafood adds a briny flavor, while the artichokes provide a slightly sweet and nutty taste.
Serving Suggestions:
Serve as a main course for a seafood dinner party.
Related Categories
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Region: Italian
Taste: Savory, Tangy, Herbaceous, Aromatic, Earthy