Artichokes are a popular vegetable in Spain, especially fresh from the market. They are often served sauteed 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.