Sautéed artichokes with clams and potatoes

By 16 February, 2019 February 18th, 2019 RECETAS_EN
DifficultyIntermediate

Yields4 Servings
Prep Time15 minsCook Time25 minsTotal Time40 mins
 16 artichokes
 2 large potatoes
 700 g clams
 1 onion
 1 garlic clove
 50 ml white wine
 4 tbsp olive oil
 1 tbsp parsley
 1 glass of water
 salt and pepper
1

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.

2

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.

3

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.

4

Serve hot in a deep dish.

Category

Ingredients

 16 artichokes
 2 large potatoes
 700 g clams
 1 onion
 1 garlic clove
 50 ml white wine
 4 tbsp olive oil
 1 tbsp parsley
 1 glass of water
 salt and pepper

Directions

1

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.

2

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.

3

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.

4

Serve hot in a deep dish.

Sautéed Artichokes with Clams and Potatoes

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