Artichokes with clams

Artichokes with clams

Ingredients

• Dantza artichoke hearts
• 1/2 kg of clams
• 2 cloves garlic
• Arbequina Dantza® oil
• Chopped parsley
• 1 tablespoon flour
• 100 ml of dry white wine
• Salt

Instructions

1. In a saucepan, add 3 tablespoons of Dantza Arbequina olive oil and gently fry the peeled and chopped garlic cloves.
2. Next, add the flour and stir well with a wooden spoon so that it toasts a little and loses its raw taste.
3. Once the flour has browned, pour in the white wine and the stock from the Tudela Dantza Artichoke Hearts tin, and leave it to boil for a couple of minutes.
4. Add the clams – which you will have left to soak in water with a handful of salt for a few hours before cooking – and leave them on the heat until they open./li>
5. Transfer the clams to a plate and set aside.
6. Add the artichoke hearts, cut into quarters, to the sauce and leave them to simmer gently with the pan covered for about three minutes to heat them through.
7. Place the clams on top, give them a stir, and sprinkle them with chopped parsley.
8. Once everything is hot, serve straight away… and enjoy!