Artichokes with Clams’ Recipe

Artichokes with clams is a recipe to show off in autumn, it is delicious, it is simple and quick to prepare. We point out that the quality of the ingredients is important, since the artichokes when they are in their season are much better, more tender and with more flavor. The artichoke season begins in the fall and continues into the winter. And the same thing happens with clams, when it is the season they are better and cheaper.

Do you want to know how to make artichokes with clams? Do not miss this recipe that we provide you and keep reading. Let’s cook!

Ingredients to make Artichokes with Clams:

1.  8 artichokes
2.  500 grams of clams
3.  2 cloves of garlic
4.  1 tablespoon of flour
5.  500 milliliters of fish broth or water
6.  80 milliliters of white wine
7.  1 splash of olive oil
8.  1 pinch of salt
9.  1 handful of chopped parsley
10.  1 lemon
11. 1 pinch of pepper

 How to make Artichokes with Clams:

• To start with the easy recipe for artichokes with clams, the first thing you should do is place the clams in a bowl covered with water and a handful of salt for a couple of hours so that they loosen the grit. On the other hand, you should also clean the artichokes, remove the outer leaves until leaving the whitest and most tender part of the artichoke. Place a bowl with water and lemon juice, as you clean the artichokes, cut them into quarters and add them to the bowl with the water. Inch of pepper.
• When you have the artichokes ready, cook them in a pan covered with water for 10 minutes. After this time, remove them and reserve them. We point out that you can save the water you used to cook the artichokes and use it for the sauce.
• Put a saucepan over medium heat with 3-4 tablespoons of olive oil, chop the garlic cloves and add them.
• When the garlic begins to take on color, add the flour and stir for a minute to cook
• Add the white wine and let the alcohol evaporate for a couple of minutes. Add water, you can also add the water that you have reserved from the artichokes, and also pour in the fish broth. Mix well and add a little salt. Reserve a little broth or water in case more liquid is needed at the end.
• Add the artichokes to the pot with the sauce
• When it starts to boil, add the clams, cover and cook for approximately 5 minutes so that they open. Meanwhile, chop the parsley very finely and uncover the pan, the clams will already be open, taste the salt and correct it, also add a little pepper and chopped parsley. If the sauce is too thick, you can add more water or broth. We point out that if there is any unopened clam you should remove it. Let’s eat!