Artichokes are a popular vegetable especially when fresh from the market. In Spain they are often served sautéed 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.
Alcachofas con Almejas y Calamares - Artichokes with Clams and Squid
- 12 artichokes
- 400 g clams
- 400 g small squid, cleaned
- 1 - 2 spring onions (scallions)
- 1 clove garlic, to season squid
- ½ lemon
- 2 tablespoons plain flour
- ¾ cup finely chopped fresh parsley
- olive oil
- salt, to taste
- Clean the artichokes well, remove the outer leaves, then rub with lemon so they do not blacken.
- Cook the artichokes in a saucepan with water to cover, salt and 1 tablespoon of flour (about 12 minutes). When tender, remove from heat and drain, reserving the cooking broth for use later. Cut each artichoke in half.
- Bring a skillet to a medium heat with a little olive oil. Add the chopped spring onions and 1 tablespoon of flour.
- Stirring constantly, add 2 cups (more if required) of the reserved cooking broth. Stir in clams to open, add the artichoke halves, and sprinkle with chopped parsley.
- Meanwhile, in another skillet with a little olive oil, sauté the squid, seasoned with a whole clove of garlic (about 5 minutes). Do not overcook.
- Add sauteed squid to the artichokes and clams and serve.