Artichokes with Clams Clams and Artichokes

Artichokes are a popular in the mediteranean,
especially fresh artichokes from the market.
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.

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 or earthenware dish.
Add the flour then mix in 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.