Artichoke Trapani Recipe

Cooking Instructions

1. 1

   Prepare the Ingredients

   Rinse the artichoke hearts, shrimp, and crab meat under cold water. Pat dry with paper towels.

2. 2

   Make the Beurre Blanc

   In a saucepan, melt 30 grams of butter over medium heat. Add minced shallots and sauté until translucent, about 2 minutes. Pour in the white wine and lemon juice, then bring to a simmer. Reduce the heat and let it simmer until reduced by half.

3. 3

   Finish the Beurre Blanc

   Gradually whisk in the remaining butter, piece by piece, until fully melted and the sauce is smooth. Season with salt and black pepper to taste. Keep warm.

4. 4

   Cook the Shrimp

   In a skillet over medium-high heat, add a bit of butter and sauté the shrimp until they turn pink, about 3-4 minutes. Add the rinsed capers and mix well.

5. 5

   Combine Ingredients

   Gently fold in the crab meat and artichoke hearts into the shrimp mixture. Allow them to warm through, about 2 minutes.

6. 6

   Serve

   Plate the shrimp and crab mixture over a bed of artichoke hearts. Drizzle with the beurre blanc sauce and serve immediately.