Preparation time: 35 minutes | 4 people INGREDIENTS:
- 12 artichokes
- 800g clams
- 1 lemon
- 3 cloves of garlic
- 2 tablespoons of chopped parsley
- Saffron strands
- 1 bay leaf
- 2 tablespoons of flour
- 100 ml of Yzaguirre White Vermouth
- Olive oil
- Pepper
- Salt
STEP BY STEP:
- Leave the clams to soak in water and salt for a few hours. Clean the artichokes; remove the tips, outer leaves and stems.
- Cut them into four pieces and remove the central hay. Then cook them in a pot with boiling water, salt and lemon for 15 minutes. Drain and set aside.
- Heat three tablespoons of oil in a casserole and lightly brown the chopped garlic with the saffron, bay leaf and parsley. Add the flour, stir for a few moments and add the clams and the Yzaguirre White Vermouth.
- When the clams begin to open, add the cooked artichokes, cover and cook everything together 4 minutes before serving.
It is important to soak the clams for several hours in water with several handfuls of salt so that they release all the sand they may contain. *Recipe extracted from the book 'La Hora del Vermut: 150 recipes to savor' by Toni Monné (adapted), of which Bodegas Yzaguirre is a sponsor.
