Peel and chop the potatoes and chop and poach the onion in a pot with 1 tablespoon of olive oil. When the onion is transparent, add the glass of water, cover and cook for 3 minutes when it starts to steam.
Clean and peel the artichokes, cut them into quarters and fry them in a wide saucepan with a drizzle of olive oil for 10 minutes. Add the onion and the potatoes with their broth to the artichokes. Add the white wine and let them cook on low heat for 5 minutes.
Peel and chop the garlic clove. Brown it in a spoonful of olive oil and add the washed clams. Cook them over high heat until they open. Add them to the casserole of artichokes. Mix, salt and pepper to taste and add the chopped parsley.
Serve hot in a deep dish.
Servings 4