Grilled Octopus, Baby Artichokes, and Preserved Lemons

Visually stunning with global flavors, this on-trend dish also can be made with scallops or shrimp.
Grilled_Octopus_and_Baby_Artichokes

Ingredients:

1 pound octopus, cleaned
1 cup white wine
3 cloves Ready-Set-Serve Peeled Garlic, smashed
2 Markon First Crop Lemons, quartered
6 baby artichokes, cleaned, halved, and steamed until tender
Olive oil for frying
1/2 cup preserved lemon
2 cups frisée lettuce
1/3 cup lemon-avocado oil
Kosher salt and freshly cracked black pepper, to taste
Harissa sauce (optional)

Instructions:

Simmer octopus in white wine, garlic, one chopped lemon, and enough water to cover for approximately one hour (or until tender). Drain and cool. Brush with one tablespoon of lemon-avocado oil and grill until slightly charred (four minutes per side). Slice and reserve.
Fry artichoke halves in batches in hot oil; drain. Squeeze one lemon over artichokes and season with salt and pepper.
Arrange equal portions of octopus, artichokes, preserved lemon, and frisée on plates; drizzle with remaining lemon-avocado oil. Garnish with Harissa sauce (optional).

Ingredients:

1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish

Instructions:

Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.