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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


  • 20 preserved artichoke hearts
  • 2 finely chopped garlic cloves
  • 2 tablespoons olive oil
  • 1 cup vegetable or fish stock
  • 1 tablespoon flour
  • 2 tablespoons dry, white wine
  • 24 clean clams


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.

Related products

Extra Tiny, Super Tender Artichoke Hearts

The best artichoke hearts in the world! These small artichokes are the tiniest, most tender, flavorful artichoke hearts you have ever had.

Because they are harvested small and hand-peeled there are no chewy leaves to contend with. They taste as if you have just finished peeling a fresh artichoke and are about to enjoy the most delicious part, the heart.

25-44 hearts per jar.

'Unio' Extra Virgin Olive Oil

Unió Extra Virgin Olive Oil is made solely from the juice of cold pressed Arbequina olives. They are grown deep in the rugged Pyrenees near the French border, in Catalunya This is a variety of olives gaining in popularity in both the United States and the general population of Spain, for that matter. The olives are tiny and sweet producing a delightfully fruity light flavor, which especially complements green garden salads and light cooking. You can savor its wonderful buttery flavor by dipping a piece of crusty bread.

The economical tin is a practical way to store your oil. Since it is metal, and not glass, it protects the oil from sunlight thereby protecting its delicate flavor and extending the product's shelf life for several months. There is a technical difference between this oil and the bottled Unió oil, which is designated D. O. Siurana. Some of the olives that produce the oil in the tin might have been harvested in neighboring areas, whereas the bottled D.O. Unió oil is required to be strictly from the Siurana valley. But this is a technicality, and nothing to concern you.

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Related books

Tapas - A Taste of Spain in America - Jose Andres

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