Artichokes with clams is a common Spanish tapas because artichokes are readily available in that region. This dish can be eaten with bread or even rice.
For this recipe we used bottled artichoke hearts, but you can use fresh ones if desired; just steam or sauté it until soft. I personally prefer fresh ones even if they take time to cook. I like the taste and texture more.
20 pieces preserved artichoke hearts
6 garlic cloves, finely chopped
2 tablespoons olive oil
1 cup vegetable or fish stock
1 tablespoon flour
2 tablespoons dry white wine
24 pieces clams, rinsed and scrubbed
Salt and pepper to taste
Drain the artichoke hearts and set aside. After, heat the oil in a deep frying pan over medium heat. Fry the garlic in the oil for 1-2 minutes or until it is browned. Add the flour and then pour in the white wine and vegetable stock. Mix well until the flour is dissolved. Place the clams in the saucepan and cook it for 5-8 minutes or until they open. Discard unopened ones. Next, put the artichoke hearts in the pan and cook it for another 2-3 minutes or until heated through. Season it with salt and pepper to taste. Transfer it to a plate and serve immediately.
Photo Courtesy Of: psd