Artichokes with Clams

Artichokes are a popular vegetable in Italy,
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 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 tbsp olive oil
1 cup vegetable or fish stock
1 tbsp flour
2 tbsp dry, white wine
24 clean clams

Directions:
Drain the artichoke hearts.
Brown the garlic cloves in hot oil in a deep frying pan.
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.