Artichokes With Clams Recipes

Steps:

• Heat the olive oil in a large frying pan.
• Add the garlic and lightly brown, but be careful not to burn!
• Add the flour, and whisk to combine.
• Mix in the wine and stock.
• Add the clams, cover and cook until the clams open,.
• Add the artichoke hearts, and continue to cook until they are heated through.
• Serve immediately.

Steps:

• For the artichokes, fill a bowl with water, and squeeze in the juice of half the lemon. Take each artichoke, and remove all outer leaves, and discard. Slice the stem of the artichokes down to 1-inch length, and using a knife, peel away all the outer skin. Rub generously with the remaining lemon. Cut the remaining leaves at the bottom of the base, exposing the hairy choke. With a spoon, scoop out the choke, and discard. Rub the entire surface of the artichoke with lemon, and place in the water. Repeat this process for all the artichokes. Working quickly, slice each artichoke into 4 quarters, and return the pieces to the water. Set aside.
• Place 2 cups of vegetable oil in a heavy saucepan, and heat over medium heat.
• To make the vinaigrette, add the vermouth to a saucepan and cook over medium heat until reduced by 3/4 (the alcohol will probably catch on fire, but do not worry). Add the clam juice and continue to reduce until mixture equals 1 cup. Add the clams, cover pot, and steam until barely open.
• Immediately remove the clams to a small bowl, cover tightly with plastic wrap, and refrigerate. Strain the liquid through cheesecloth, rinse pan, and return liquid to pan. Add the shallots, and reduce until mixture has thickened slightly, about 1/4 cup. Add the olive oil, tomatoes, a drop of lemon juice, chopped parsley, and set aside in a warm spot.
• Remove clams from shells, and season them lightly with salt. Set aside.
• Drain the artichokes and add them to the oil, and cook gently for 10 minutes. They will bubble vigorously as the moisture evaporates. The artichokes will be done when golden and slightly wrinkled (test one to be sure). Remove from oil, season with salt, and set aside.
• To serve, place a small pile of artichokes in the center of four plates. Place 5 clams around each pile, and spoon the vinaigrette over them. Sprinkle top with toasted almonds, and garnish with a few drops of lemon juice, sliced pearl onions, and sprinkle with chives. Serve immediately.

Steps:

• Combine the fennel seed, peppercorns, coriander seed, red pepper flakes, and bay leaves and tie in a cheesecloth bag. Put the bag in a large pot with the water, the lemon halves, the garlic, the wine, and the salt. Cover and bring to a simmer, then simmer for 10 minutes.
• Add the potatoes, onions and artichokes and simmer gently, covered, until they are tender. As they are done, remove them to a serving platter. The potatoes may take 20 minutes or more; the onions and artichokes will take 30 to 40 minutes.
• After you have removed all the vegetables, add the lobsters. Cook just until they turn pink, about 15 minutes. Remove them with a slotted spoon to the serving platter. Then add the shrimp and clams and cook until the shrimp turn pink and begin to curl and the clams open fully, about 5 minutes.
• Cut the onions in half. Cut the artichokes in half and scoop out and discard the chokes.
• Serve the shrimp, potatoes, onions, and artichokes with shallow bowls of melted butter, sea salt and the Fennel Spice Rub for dipping, and with jars of hot sauce.

Steps:

• For dipping sauce:
• Whisk mayonnaise, Worcestershire sauce, olive oil, sesame oil, honey, lemon juice, and seasoned salt in small bowl to blend well. Cover and refrigerate until cold.
• For artichokes:
• Fill large bowl with cold water; add lemon juice. Cut off stem and top quarter of 1 artichoke. Bend back dark green outer leaves and snap off at artichoke base until only pale green and yellow leaves remain. Cut any dark green areas off base. Cut artichoke lengthwise into 6 wedges. Place artichoke wedges in lemon water. Repeat with remaining artichokes.
• Steam artichokes until tender, about 30 minutes. Cool. Remove choke and any purple-tipped leaves from center of artichoke wedges. (Dipping sauce and artichokes can be prepared 1 day ahead. Keep sauce refrigerated. Cover artichokes and refrigerate.)
• Prepare barbecue (medium-high heat). Stir olive oil and minced garlic in small bowl to blend. Brush garlic oil over artichokes. Sprinkle artichokes with salt and pepper. Grill artichokes until slightly charred, turning occasionally, about 8 minutes.
• Transfer artichokes to platter and serve with dipping sauce.