Artichokes with clams in their juice

Peel the artichokes, leaving a small piece of stem, and place them in water with parsley.

Then, cook them in a little water and salt (just enough to cover them). Place the second leaves of the artichokes (the ones that are usually discarded but are from the inside) and a parsley leaf in the bottom of the pot. Place a wire rack on top of these leaves to collect all the peelings and not disturb the artichokes.

How to cook: Bring water to a boil with a pinch of salt and add the artichokes. Cook for 10 minutes, then keep them in the cooking water without removing them.

For the artichoke juice: Use 2 artichokes, the artichoke cooking broth, extra-virgin olive oil, and a few parsley leaves. Blend everything with a blender or Thermomix until you get a thick, creamy consistency.

In a pan, add oil and some fresh garlic, cut into rings. Sauté them, then sauté the clams and add the wine to reduce. Once reduced and the clams open, remove the clams so they don't dry out. To this reduction, add the artichokes and the artichoke juice and bring to a gentle boil. To finish, add the clams at the last minute and serve.