This Artichoke Confit With Almonds, Manila Clams, And Vermouth is incredibly yummy and rewarding, with an interesting sweet, nutty taste. The combination may seem unusual to many, but trust me this combination are perfect and easy to make.
Yield:4 servings
Prep: 1 hr
Cook: 40 min
Total Time: 1 hr 40 min
Ingredients
4 large artichokes
20 manila clams, washed and scrubbed
2 large shallots, minced
1 bottle dry vermouth
2 lemons, squeeze
2 cups vegetable oil
8 ounces clam juice
1/4 cup olive oil
4 Roma tomatoes, peeled, seeded, and diced
3 tablespoons champagne vinegar
1 tablespoon coarse sea salt
8 leaves flat parsley
For Garnish:
1/2 cup slivered and toasted almonds
4 pearl onions, peeled and sliced
12 chives, minced
Direction :
1. For the artichokes, fill a bowl with water and lemon juice (squeeze from half lemon). Take each artichoke, and remove tough dark outer leaves, and discard. Trim stem, leaving about 1” intact, and Using a paring knife or vegetable peeler, remove dark outer layer from stem. Rub generously with the rest lemon. Cut the remaining leaves at the bottom of the base, exposing the hairy choke. then scoop out choke with a spoon and discard. Transfer artichoke to lemon water to prevent discoloration. Repeat this process for all the artichokes. Working quickly, Cut each artichoke into 4 quarters, and return the pieces to the water. Set aside.
2. In a heavy saucepan, Place 2 cups of vegetable oil heat over medium heat, add the vermouth in 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, cook until the clams have opened.
3. Directly remove the clams to a small bowl, tightly cover with plastic wrap, and refrigerate. Strain the liquid through cheesecloth, rinse pan, and transfer liquid to pan. Add the shallots, reduce until mixture has thickened slightly (about 1/4 cup). Add the tomatoes, olive oil, a drop of lemon juice, chopped parsley, and set aside in a warm spot.
4. Remove clams from shells, and season them gently with salt. Set aside.
5. Drain the artichokes, pat dry and add them to the oil, and cook gently for 10 minutes until oil around artichokes is bubbling. Reduce heat and cook, turning artichokes occasionally, until stems are tender when pierced with a knife. The artichokes will be done when golden and slightly wrinkled. Remove from oil, season with salt, and set aside.
6. Place a small mound of artichokes in the center of four plates. Place 5 clams around each mound, and drizzle vinaigrette over them. Pour top with toasted almonds, and garnish with a few drops of lemon juice, sliced pearl onions, and sprinkle with chives. Serve immediately.
Prep: 1 hr
Cook: 40 min
Total Time: 1 hr 40 min
Ingredients
4 large artichokes
20 manila clams, washed and scrubbed
2 large shallots, minced
1 bottle dry vermouth
2 lemons, squeeze
2 cups vegetable oil
8 ounces clam juice
1/4 cup olive oil
4 Roma tomatoes, peeled, seeded, and diced
3 tablespoons champagne vinegar
1 tablespoon coarse sea salt
8 leaves flat parsley
For Garnish:
1/2 cup slivered and toasted almonds
4 pearl onions, peeled and sliced
12 chives, minced
Direction :
1. For the artichokes, fill a bowl with water and lemon juice (squeeze from half lemon). Take each artichoke, and remove tough dark outer leaves, and discard. Trim stem, leaving about 1” intact, and Using a paring knife or vegetable peeler, remove dark outer layer from stem. Rub generously with the rest lemon. Cut the remaining leaves at the bottom of the base, exposing the hairy choke. then scoop out choke with a spoon and discard. Transfer artichoke to lemon water to prevent discoloration. Repeat this process for all the artichokes. Working quickly, Cut each artichoke into 4 quarters, and return the pieces to the water. Set aside.
2. In a heavy saucepan, Place 2 cups of vegetable oil heat over medium heat, add the vermouth in 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, cook until the clams have opened.
4. Remove clams from shells, and season them gently with salt. Set aside.
5. Drain the artichokes, pat dry and add them to the oil, and cook gently for 10 minutes until oil around artichokes is bubbling. Reduce heat and cook, turning artichokes occasionally, until stems are tender when pierced with a knife. The artichokes will be done when golden and slightly wrinkled. Remove from oil, season with salt, and set aside.
6. Place a small mound of artichokes in the center of four plates. Place 5 clams around each mound, and drizzle vinaigrette over them. Pour top with toasted almonds, and garnish with a few drops of lemon juice, sliced pearl onions, and sprinkle with chives. Serve immediately.
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