Savor This: Chef Paul Mattison’s Signature Artichokes Esther-Style

Savor Sarasota Restaurant Week is June 1 through the 14. We stopped by Mattison’s City Grille to get a taste of what Chef Paul Mattison will be serving up this June. Check out his recipe for “Artichokes Esther-Style.”

When you first meet Chef Paul Mattison, you can easily pick up on how his charisma, authenticity and passion for the culinary world have spurred Mattison’s restaurants into some of the most popular places to eat in Sarasota County.

Anyone who has savored a Mattison’s restaurant dish must not only have Paul to thank, but his grandmother as well, who was an early influence in his cooking education.

When we stopped by Mattison’s City Grille for Savor Sarasota, which runs June 1 through June 14 (Can we link to the press release instead of repeating the information?), Paul shared with us his grandmother’s artichoke recipe, which has become a favorite on their menu.

RECIPES

Chef Paul Mattison’s Signature Artichokes Esther-Style - Serves Four
by Chef Paul Mattison

Ingredients 

12 artichoke hearts
½ cup flour
3 eggs
1 Tbsp. water
½ cup flour
½ cup grated Parmesan cheese
½ cup olive oil

Process

Halve, rinse and drain artichoke hearts. Dredge in flour then dip in an egg wash made by whisking the eggs with the water. Combine the remaining flour with the Parmesan cheese and dredge the artichoke hearts again, shaking off excess coating. Pour oil into a large skillet and preheat to medium-high. Add artichokes, cut side down first, and pan fry for 2 minutes. Turn and cook for 2 more minutes until golden brown. Serve with Piccata sauce and garnish with chopped basil and grated Parmesan cheese.

Piccata Sauce Esther-Style

 

Ingredients                  

1½ Tbsp olive oil
4 tsp finely diced shallots
2 Tbsp capers
2 tsp chopped garlic
1 cup white wine
4 Tbsp butter
2 Tbsp seeded, diced tomatoes
10 chiffonade medium basil leaves
2 Tbsp grated Parmesan cheese
juice of 1 lemon
salt and pepper to taste

Process

Preheat olive oil in a sauté pan to medium-low. Add shallots and cook 2 to 3 minutes until soft. Add capers and garlic and cook for one minute. Add wine, increase heat to high and reduce by half. Reduce heat and add butter. Once melted, add tomatoes, basil, cheese and lemon juice. Season to taste.

Enjoy!

Chef Paul Mattison, Executive Chef and Proprietor of Mattison’s
®Chef Paul Mattison, 2015    

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