I created this recipe to take full advantage of the marvelous dividend you get when cooking squab: the liver. Deglazing the pan juices with the slightly sweet sting of raspberry liqueur makes an effortless and savory sauce. The artichokes can be cooked and trimmed early in the day and filled shortly before serving.
|unsalted butter, divided|
|pepper, freshly ground||a grinding||•||•|
|liqueur de framboise (raspberry liqueur)*||•||•|
Trim the stems from the artichokes so that about
Pour in about
Place the artichokes in a colander and allow them to cool enough so that you can handle them. Remove and discard the leaves and hairy inner choke. A small sharp knife or a grapefruit spoon works well for scraping away the choke without destroying the shape of the artichoke heart. Trim off enough of the stem so that the artichoke hearts will sit upright. If desired, trim the sides of the hearts (I prefer the rough natural look). Set them aside, covered, at room temperature.
Rinse the squab livers under cold running water and dry on paper towels.
In a medium-size heavy skillet over medium heat, melt
Add the remaining
Lower the heat and add the shallots to the pan. Sauté them, stirring often, until softened and translucent, about 3 minutes. Remove from the heat and pour in the framboise (or vermouth), stirring to scrape up the browned bits. Pour over the squab livers.
When ready to serve, remove the squab livers to a cutting board and cut them into small cubes. Arrange 2 sage leaves in each artichoke heart so that they extend over the sides and place some of the liver and shallots in the center. Drizzle the pan juices on top.
© 1992 Rose Levy Beranbaum. All rights reserved.