Artichokes with clams

For lunch today, a detoxifying recipe after so many excesses (if you can avoid dipping bread on it!), and in preparation for the Last Supper… of 2015!


  • Artichokes, two/three per persons (and one for each toddler!)
  • Clams, today big ones, so two per person. If you find them small, then three or four.
  • A couple of garlic cloves.
  • One or two cayenne peppers, as you like the spicy taste.
  • A tablespoon of floor.
  • Half a glass of white wine (and maybe a half of water, upon the water content of the clams)
  • Olive Oil, Salt
  • Optional, parsley (I haven’t used it today)

The first step is to boil the artichokes. To do this, clean the artichokes down to the heart. Remove the stem (but keep a centimetre long), pull off the outermost hard and green leaves, until you get down to the lighter yellow ones, cut in half across, trim the base and peel the stem.

Cut the artichokes into quarters, remove the furry stuff from the heart, and keep them into cold water with a little lemon juice whilst you bring to boil water in a pot. Remember that green vegetables must be cooked into boiling water, not starting from cold. Once water is boiling, boil them for 15 minutes.

While boiling the artichokes, add some olive oil to a pot, two chopped garlic gloves and the cayennes. As soon as the garlic turns brown (be careful as this happens quickly!), add the floor tablespoon, stir a few seconds to roast it, and add the half glass of white wine.

As soon as the alcohol has evaporated, add the clams, previously left in salted water (I directly use seawater, bought packed in a bag in box, Mediterránea brand), and once opened, keep them in a plate until the artichokes are tender. If you think there’s too few liquid or it is too thick before adding the clams, add half a cup of water (but do not add too much, as the clams will release some liquid once opened).

When the artichokes are tender, drain them, add them to the pan, stirring a little, add the clams and… voilà!

Once served, add a drizzle of olive oil, a good spoonful of sauce, and bon profit!

Happy and flavourful 2016! 

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