- 15 artichokes
- 500g clams
- 100g iberian ham, diced
- 1 clove of garlic
- 1 chilli
- 15g all-purpose flour
- 150ml white wine
- 400g fish stock
- Parsley to taste
- Extra Virgin Olive Oil
Soak the clams in salty water for them to let go of any sand.
Remove the stalks from the parsley and finely chop the leaves. Set the stalks aside for later.
Remove the outer leaves of the artichokes and cut off the upper part, keeping the heart. Place in a bowl of water together with the parsley stalks to stop them from going brown.
Rinse off and dry the hearts. Next, brown them in a pan over medium heat with a bit of oil and a pinch of salt.
Peel and fillet the garlic and add to the casserole…. along with the chilli and the ham. Pour the white wine and leave to cook until the alcohol has evaporated.
Add the flour, stir well and then add the fish stock. Let the artichokes finish cooking for about ten minutes on low heat.
Drain the clams and incorporate into the pan. Cook covered for two to three minutes or until the clams have opened.
Sprinkle with finely chopped parsley and serve immediately.