Artichokes With Clams Recipes

ARTICHOKES WITH CLAMS

Artichokes With Clams image

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

Ingredients

2 tablespoons extra virgin olive oil
2 garlic cloves, minced
20 artichoke hearts (preserved in a jar)
1 cup fish stock (or clam juice)
1 tablespoon flour
2 tablespoons dry white wine
24 small clams

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.

ARTICHOKE CONFIT WITH ALMONDS, MANILA CLAMS, AND VERMOUTH

Artichoke Confit with Almonds, Manila Clams, and Vermouth image

Provided by Food Network

Categories main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 15

Ingredients

4 large artichokes
2 lemons
2 cups vegetable oil
1 bottle dry vermouth
8 ounces clam juice
20 manila clams, washed and scrubbed
2 large shallots, minced
1/4 cup olive oil
4 Roma tomatoes, peeled, seeded, and diced
3 tablespoons champagne vinegar
8 leaves flat parsley
1 tablespoon coarse sea salt
4 pearl onions, peeled and sliced
12 chives, minced
1/2 cup slivered and toasted almonds

Steps:

For the artichokes, fill a bowl with water, and squeeze in the juice of half the lemon. Take each artichoke, and remove all outer leaves, and discard. Slice the stem of the artichokes down to 1-inch length, and using a knife, peel away all the outer skin. Rub generously with the remaining lemon. Cut the remaining leaves at the bottom of the base, exposing the hairy choke. With a spoon, scoop out the choke, and discard. Rub the entire surface of the artichoke with lemon, and place in the water. Repeat this process for all the artichokes. Working quickly, slice each artichoke into 4 quarters, and return the pieces to the water. Set aside.
Place 2 cups of vegetable oil in a heavy saucepan, and heat over medium heat.
To make the vinaigrette, add the vermouth to a saucepan and cook over medium heat until reduced by 3/4 (the alcohol will probably catch on fire, but do not worry). Add the clam juice and continue to reduce until mixture equals 1 cup. Add the clams, cover pot, and steam until barely open.
Immediately remove the clams to a small bowl, cover tightly with plastic wrap, and refrigerate. Strain the liquid through cheesecloth, rinse pan, and return liquid to pan. Add the shallots, and reduce until mixture has thickened slightly, about 1/4 cup. Add the olive oil, tomatoes, a drop of lemon juice, chopped parsley, and set aside in a warm spot.
Remove clams from shells, and season them lightly with salt. Set aside.
Drain the artichokes and add them to the oil, and cook gently for 10 minutes. They will bubble vigorously as the moisture evaporates. The artichokes will be done when golden and slightly wrinkled (test one to be sure). Remove from oil, season with salt, and set aside.
To serve, place a small pile of artichokes in the center of four plates. Place 5 clams around each pile, and spoon the vinaigrette over them. Sprinkle top with toasted almonds, and garnish with a few drops of lemon juice, sliced pearl onions, and sprinkle with chives. Serve immediately.

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