My fish guy usually has some beautiful slabs of skate (or raie in French) on ice, but I’ve been looking for other fish. Recently, I brought home a big wing, cut in half and decided to make it in a classic way with butter and capers.
The idea for these braised artichokes came from a couple of different sources. In Italy, a friend bought some lethal looking ones and was talking about how to prepare them.
Fresh shrimp are sometimes hard to find here, so there’s usually a box of frozen ones lurking in the freezer. Chili crisp is a must-have so this was an easy dinner.
