Carciofo Arrosto, Coda di Rospo, Zafferano, Finocchio e Brodo di Crostacei (Italian Roasted Artichoke with Monkfish and Saffron)

2 days ago
2 min read

Roasted artichoke is paired with firm sweet monkfish, saffron shellfish broth and crisp fennel. The broth stays light and saline so the bitter vegetal character of artichoke remains the center of the plate.

Serves: 4 · Preparation Time: 45 minutes · Cooking Time: 1 hour · Total Time: about 1 hour 45 minutes · Difficulty: Advanced

Ingredients

For the Artichokes

4 large globe artichokes
2 lemons
3 tbsp extra virgin olive oil (45 ml)
Garlic, shallot, white wine, vegetable stock, thyme and bay

For the Monkfish

1 1/4 lb monkfish loin (565 g)
1 tbsp extra virgin olive oil (15 ml)
1 tbsp unsalted butter (14 g)
Garlic and thyme
Salt and black pepper

For the Saffron Shellfish Broth

8 oz shrimp or shellfish shells (225 g)
Shallot, carrot, celery and garlic
1 tbsp tomato paste (16 g)
1/2 cup dry white wine (120 ml)
2 cups light fish stock or water (475 ml)
Pinch saffron threads
Orange peel and thyme

To Finish

1 small fennel bulb
Artichoke stem purée
Fennel fronds
Parsley
Lemon zest
Extra virgin olive oil

Preparation

Braise and Roast Artichokes

Braise cleaned artichokes with wine, stock and herbs until tender but firm, then sear cut side down and roast at 425°F (220°C) for 6 to 8 minutes.

Make Shellfish Broth

Roast shellfish shells hard, add vegetables and tomato paste, deglaze with wine, add stock, orange peel and thyme and simmer 25 minutes. Strain, infuse saffron gently for 10 minutes, reduce lightly and finish with cold butter.

Prepare Fennel and Stem Purée

Slice fennel paper thin and hold in ice water. Cook peeled artichoke stems with butter and cream, blend with a little Parmigiano and lemon, and strain.

Cook Monkfish

Sear seasoned monkfish, add butter, garlic and thyme and baste until center reaches 135°F to 140°F (57°C to 60°C). Rest 3 minutes before slicing.

Professional Technique

Monkfish has enough density to stand beside artichoke. Saffron should infuse gently rather than boil, and shellfish broth must remain a broth rather than a cream sauce. Using artichoke stem for purée reinforces the primary ingredient.

Chef Tips

Toast shellfish shells properly.
Use saffron sparingly.
Dry monkfish before searing.
Keep fennel ice cold.
Pour broth after solid components are positioned.

Common Mistakes

Overcooking monkfish.
Using too much broth.
Overloading saffron.
Serving warm limp fennel.
Making stem purée too loose.

Plating

In a deep asymmetrical bowl, place a spoonful of artichoke stem purée, lean one roasted artichoke half against it, arrange thick monkfish slices opposite and add a light nest of fennel between. Pour saffron shellfish broth around the base just before service.

Wine Pairing

Vernaccia di Oristano DOC, whose saline, nutty, gently oxidative profile works beautifully with artichoke, saffron and shellfish. Serve at 50°F to 54°F (10°C to 12°C).