Submerge the clams in salt water to remove any sand.
Separate the leaves from the branches of parsley. Chop the parsley leaves.
Remove the outer leaves of the artichokes and cut off the top, leaving only the hearts. Submerge them in water with branches of parsley to keep them from oxidizing.
Strain and dry the artichoke hearts and brown them in a pot over medium heat with a dash of oil and salt.
Peel and slice the garlic cloves and add them to the pot together with the chili pepper and the cubed ham. Pour in the white wine and let it cook until it evaporates. Add the teaspoon of flour, stir a couple of times and pour in the fish stock to let the artichoke finish cooking for about ten minutes over low heat. At the end of the cooking time add the clams, previously strained. If you cover the pot, they will open in just a couple of minutes. Sprinkle with chopped parsley and serve immediately.
Recipes
Artichokes with clams
Ingredients
- 12 artichokes
- 500 g (17 oz) clams
- 100 g (3.5 oz) Iberian ham in cubes
- 2 cloves of garlic
- 1 chili pepper
- 15 g (0.5 oz) flour (one teaspoon)
- 100 ml (3 US fl oz) white wine
- 400 g (15 oz) fish stock
- A bunch of parsley
Step by step
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Step 1