Artichoke Provencale

Ingredients

• 1/8 cup olive oil, plus 1/8 cup
• 2 tablespoons chopped garlic
• 2 tablespoons chopped shallots
• 4 ounces bay scallops
• 4 ounces rock shrimp
• 3 plum tomatoes, seeded and diced
• 1/2 cup sliced mushrooms, button or cremini
• 2 lemons, juiced
• 3/4 cups fish stock or clam juice
• 1/4 cup dry white wine
• 2 tablespoons capers
• 3 green onions, sliced (greens only)
• 2 ounces butter, room temperature
• 2 ounces flour
• 2 jumbo or extra-large artichokes, steamed, halved and choke removed

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