Makes 4 servings 4 large artichokes 1/4 cup plus 1 tablespoon extra-virgin olive oil 1 medium onion, sliced 1 1/2 cups dry white wine Juice of 1/2 lemon Salt and freshly ground black pepper 24 large prawns (at least 1 pound), peeled and deveined Cayenne pepper, for sprinkling 3 tablespoons unsalted butter Orange Dust (recipe follows) 3 to 4 cups arugula leaves, washed Fresh basil, minced, for garnish 1. Cut off tops of artichokes to within 1 or 1 1/2 inches from the bases. Remove all but 1/2 inch of stems. Cut all around artichokes, removing all hard parts. Open centers; dig out chokes. Trim any remaining hard parts, leaving the artichoke bottoms. 2. Heat 1/4 cup oil in a deep, large sauté pan set over medium-high heat. Add the onion, and sauté until it begins to soften, 2 to 3 minutes. Lay artichoke bottoms on top of onion, then pour in wine. 3. Bring liquid to a boil, reduce heat to low, and cover. Simmer, turning the artichokes after 15 minutes, until bottoms are tender but not mushy, 30 to 45 minutes. 4. Remove cooked artichokes, reserving 3/4 cup cooking liquid in pan. Cut artichokes into bite-size chunks; return to pan. Add the remaining tablespoon oil and lemon juice. Season with salt and pepper. Turn heat to very low, keeping artichokes warm. 5. Season the shrimp with salt and a sprinkling of cayenne pepper. Heat a large nonstick sauté pan over medium-high heat for 1 minute. Add the butter. 6. Dredge one side of each piece of shrimp in the orange dust; place in pan. Cook until lightly browned, about 2 minutes; turn, and cook 2 to 3 minutes more. 7. When ready to serve, divide arugula among four plates. Top each with a portion of the artichokes and 6 shrimp; pour the artichoke liquid over tops; garnish with basil. Sprinkle a little orange dust around the outside of each plate, and serve. ORANGE DUST Makes 2 to 3 tablespoons 2 navel oranges 1/4 cup sugar 1/2 teaspoon canola, grapeseed, or other neutral-flavored oil 1. Heat oven to 350°. Using a vegetable peeler, peel oranges, yielding 8 to 10 broad strips from each fruit. Using a paring knife, scrape white pith from inside the peels. 2. Place the peels in a small saucepan with 1 cup water and sugar. Set over high heat, and bring to a boil. Reduce heat to medium, and simmer until the liquid becomes syrupy, 10 to 15 minutes. Remove peels, and drain. 3. Line a baking sheet with aluminum foil, and spread with oil. Scatter the cooked peels on the foil, spaced so they aren’t touching. 4. Bake peels until dry, being careful to avoid any browning, about 15 minutes. If they begin to brown, reduce oven temperature. Transfer to a wire rack to cool at room temperature in a dry place. 5. Crumble peels, then grind in a spice mill or coffee grinder until powdery. Store in an airtight container. Orange dust will retain its peak flavor up to 2 weeks, but it will keep virtually forever, gradually losing its intensity.
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