I have a recipe that will awaken all your senses, Artichoke and Clams in Green Sauce. This is a typical Spanish sauce used in a lot in fish dishes. This sauce contains artichoke hearts, clams as well as garlic, parsley, cayenne pepper and olive oil. The briny and sweet flavours of clams pair perfectly with the artichokes in this recipe. We call this a “green sauce” because..well it’s green, which comes from the fresh parsley. This dish is one of the most delicious dishes you will taste in Spain!
It takes only a few ingredients and around 40 minutes to make. Simple and fresh ingredients is what this recipe is all about!
Shells hides the clam between its shells while artichokes hide its most tender part, the heart, inside its leaves. We will cook clams for just enough time for them to open their shell. When they open, all the sea water inside them flows out which you can mix with the green sauce to make it even more delicious. You can also dip some bread into the sauce.
If you like artichokes you should also try to make this Artichoke hummus with them, it is so creamy and delicious.
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I have a recipe that will awaken all your senses, Artichoke and Clams in Green Sauce. Simple and fresh ingredients is what this recipe is all about!
- 4 Tbsp extra virgin olive oil
- 1 Tbsp fresh parsley, minced
- 2 cloves of garlic, minced
- ½ red cayenne pepper
- 1 Tbsp flour
- 4 Tbsp white wine
- 1 cup (250ml) of water or cooking liquid of the artichokes
- 20 (150g) clams
- 8-10 artichokes, fresh or frozen
Peel off the outer set of leaves closest to the stem. Cut off excess stem, leaving up 1-2 cm on the artichoke. Peel the tough outside layer of the stem. Trim the top off of each artichoke and Halve the artichokes. Place them directly into a large pot with water and lemon juice.
Bring the pot to a boil and cook the artichokes for 20-25’or until you can easily pull away one of the lower leaves. Strain and reserve the cooking liquid.
Place the clams in a bowl of cold water with a good pinch of salt. Set aside for at least 1 hour.
Place a large pan with 4 tbsp of olive oil over a medium heat. Add the parsley, cayenne pepper and minced garlic. Cook for a couple minutes until the garlic starts to caramelise. Add the flour to the olive oil, and cook for a minute. Next add the white wine and cook for a couple of minutes until the alcohol has evaporated. Then pour in a cup of water or cooking liquid from the artichokes. Stir continuously so all the flour is cooked off and sauce begins to thicken.
Add the clams and cooked artichokes, increase the heat and cook covered for a few minutes until most clams are open. Adjust the seasoning and garnish with more fresh parsley and serve immediately.
*Buy fresh clams and cook them the same day. You can then freeze them once they have opened.