Ingredients to make Chirlas in artichoke sauce:
- 1 kg of clams
- 8 artichokes
- 100 g of serrano ham in cubes or bacon
- 1 large onion
- 1 clove garlic
- 1 glass of white wine
- 1 glass of vegetable broth
- 1 tablespoon of flour
- saffron
- a splash of olive oil
- Salt
- White pepper
How to make Chirlas in artichoke sauce:
- Leave the clams with coarse salt in water for 12 hours, changing the water at least once.
- Peel the artichokes, leaving the core, and rub it with lemon juice.
- Bring a saucepan with half a liter of water to a boil and blanch the artichokes for five minutes in the water (off the heat). Let drain.
- In an earthenware casserole, sauté a chopped onion with a drizzle of oil, the chopped garlic and the cubes of ham.
- When it is transparent, add the artichokes and sauté for five minutes, adding the small glass of white wine.
- Pour the water from the clams, wash them and put them in the casserole.
- Add the saffron and the broth with the dissolved flour.
- Bring to a boil over low heat, moving the pot with two kitchen towels so as not to burn yourself, to work the sauce together.
- Season with salt and pepper and let the clams open slowly.
- Remove and let it rest for an hour before serving.
- Heat gently, again, moving the casserole so that it does not stick, and serve in the same clay dish.
