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.
Ingredients
- 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
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.
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.
Find Spanish Recipes!
If you're looking for Spanish Recipes, just
type what you're looking for and hit the search button!
Keep in touch with Tapas Recipes!
Subscribe to our e-zine!
|
