I have really missed fresh fish and plan to eat a lot while I’m here. Although the mussels and oysters were calling my name, I decided to start with ailes de raie(skate/sting ray wings). I like the texture and flavor of this fish and L’Ambiance des Halles, as usual, had some nice ones. Steve, fish monger extraordinaire, tried to prevent me from taking more than I needed. He tried 😀
They were not disappointing and my husband, not a fish lover, surprisingly said he would eat them again!
I adore these “bouquets” of small, violet artichokes. It’s artichoke season and I plan also to “have in” some of the luscious, bright green globe artichokes.
I guess you could remove the tough, outer leaves a steam them like the larger globe artichokes, but they are so delicious, if a lot of work, using the French method; ripping off all leaves except the very inner core and cutting half of them away and peeling about 2 inches of attached stem. Not too difficult but monotonous.
The individual bouquets are then slice vertically, browned in olive oil, flavored with garlic and parsley, then steamed for 5-10 minutes until tender. Lovely!
Violet Baby Artichokes
Bouquet 10-12 baby artichokes
Juice 1 lemon
3 tbsp olive oil
Salt and pepper
3 garlic cloves, chopped
2 tbsp fresh parsley, chopped
Crushed red pepper
3 tbsp water
Remove all the leaves from the artichokes except for the soft pointed center. Slice off about half of that. Cut the stems to about 2 inches and peel them. Place the artichokes in cold water with the juice of the lemon for about 20 minutes. Remove from the water, drain and dry. Half each artichoke vertically and set aside.
Heat the olive oil in a heavy skillet, add the artichokes and brown for about 6 minutes. Add the garlic, parsley and crushed red, sauteing for an addition minute. Add the water and steam for 5-10 minutes or until tender.