Seared Halibut, Warm Organic Artichokes, Pappardelle Pasta, Thyme Brown Butter

Download Recipe >

Yield: 10 servings

For the Seared Halibut

For the Warm Organic Artichokes

For the Pappardelle Pasta

For the Thyme Brown Butter

Method

1. Peel and remove choke.
2. Place in a large sauté pan with garlic, thyme and season.
3. Roast the artichokes at 340°F for 35-40 minutes or until done.
4. Cut into quarters and toss with finished pasta.
5. In a large saucepot add butter and cream.
6. On high heat cook until it clears up and smells like roasted nuts.
7. The milk solids should have separated onto the bottom.
8. Strain through a chinois and cool and add fresh thyme.
9. Heat up just before severing with pasta.
10. In a mixer add flour and make a well for the eggs and cream.
11. Add salt and mix on lowest speed until a ball forms.
12. Continue mixing mix till elastic and smooth.
13. Wrap with plastic and let the dough relax for an hour.
14. Roll pasta out on a pasta machine till the thinnest it will go.
15. Then cut large strip and cook in chicken stock.
16. Add thyme brown butter and warm artichokes.
17. Season to taste.