Artichokes with Clams - Alcachofas con Almejas
Artichokes are a popular vegetable in Spain, especially fresh from the market. They are often served sautéed with ham or stuffed with white sauce and ham or meat, etc. Sometimes served cold, they combine well with anchovies and piquillo peppers, or with salmon and capers, or tuna fish with a good olive oil.
Makes 4 servings.
Prep Time: 10 minutes
Cook Time: 20 minutes
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20 preserved artichoke hearts
2 finely chopped garlic cloves
2 tbsp olive oil
1 cup vegetable stock or fish stock
1 tbsp flour
2 tbsp dry white wine
24 clean clams
Drain the artichoke hearts. Brown the garlic cloves in hot oil in a deep frying pan or earthenware dish. Add the flour then mix in the white wine and the stock. Add the clams and cook until they open. Then add the artichoke hearts and cook for a few minutes before serving.
Recipe courtesy of Spain GourmeTour magazine.
THIS RECIPE FEATURES:
Organic Artichoke Hearts by Monjardin
All Natural$22.50 VG-31
- Delicious and tender artichoke hearts
- Hand-picked and prepared
- All-natural, certified organic
- Approximately 20 per jar