Artichoke Confit With Almonds Manila Clams And Vermouth Recipes
ARTICHOKES WITH CLAMS
This is an easy starter that combines two of my favorite ingredients- artichoke hearts, and clams! If you can't find Spanish preserved artichoke hearts, substitute canned quartered artichoke hearts. Posted for ZWT5
Provided by IngridH
Categories Vegetable
Time 17m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat the olive oil in a large frying pan.
- Add the garlic and lightly brown, but be careful not to burn!
- Add the flour, and whisk to combine.
- Mix in the wine and stock.
- Add the clams, cover and cook until the clams open,.
- Add the artichoke hearts, and continue to cook until they are heated through.
- Serve immediately.
ARTICHOKES WITH SAFFRON AND ALMONDS
These artichokes are sauteed with figs, saffron, and Marcona almonds. This is a perfect spring recipe sure to please the crowd. Garnish the finished dish with sliced olives and a few saffron strands.
Provided by Talking Head
Categories Side Dish Vegetables
Time 40m
Yield 8
Number Of Ingredients 9
Steps:
- Place figs in a bowl and cover with the boiling water. Allow the figs to plump for 5 minutes, then remove. Sprinkle 1/4 teaspoon of saffron threads into the remaining liquid, and allow to steep for 5 minutes.
- Heat olive oil in a large skillet over medium-high heat. Add artichokes, and toss until coated with oil. Pour in saffron water and salt. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the artichokes are tender, about 8 minutes.
- Uncover the artichokes and increase heat to medium-high. Add the figs, almonds, vinegar, and paprika. Cook and stir until all of the liquid has evaporated. Remove from the heat, recover, and allow to stand for 5 minutes before serving.
Nutrition Facts : Calories 283.2 calories, Carbohydrate 29 g, Fat 18.6 g, Fiber 12 g, Protein 5.3 g, SaturatedFat 2.3 g, Sodium 299.4 mg, Sugar 14.6 g
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