Artichokes with clams

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.

  • Servings: 4

Ingredients

Preparation

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.

See also...

Tapas are Spain's greatest food invention. "Eat when you drink, drink when you eat" is the philosophy. Spanish men traditionally drink outside the home and rarely alone. They are not meant to be a meal (although a ración is a substantial portion). One tapa per person and a different one with each drink is the idea, then everyone enjoys tasting and sharing.

Spanish Seafood recipes: The long coastline of Spain, combined with the two archipelagos, the Balearics and the Canaries, ensures that fresh fish and shellfish are ubiquitous elements of the Spanish table.

Subscribe to our newsletter

Enter Your E-mail Address
Enter Your First Name (optional)
Then

Don't worry — your e-mail address is totally secure.
I promise to use it only to send you Taste of Spain.