ARTICHOKE CONFIT WITH ALMONDS, MANILA CLAMS, AND VERMOUTH
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.
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Len Teal
[email protected]This dish was amazing! I made it for a dinner party and it was a huge hit. Everyone loved the artichoke confit and the sauce was so flavorful. I will definitely be making this again!
Jess Turlin
[email protected]This was a great recipe! I made it for my family and they all loved it. The artichoke confit was so tender and flavorful, and the sauce was rich and decadent. I will definitely be making this again.
Jenny Perrmann
[email protected]I love this recipe! It's so easy to make and always turns out delicious. I've made it for dinner parties and casual get-togethers, and it's always a hit. Thanks for sharing!
Ad Arpon
[email protected]This dish was amazing! The artichoke confit was so tender and flavorful, and the sauce was rich and decadent. I served it with grilled salmon and it was the perfect meal. Thank you for the recipe!
Mashal Feroz
[email protected]This was a great recipe! I made a few changes, but it turned out great. I used white wine instead of vermouth and I added some chopped parsley to the sauce. It was a delicious and elegant dish that I will definitely make again.
Ali hayder lakho
[email protected]This was a delicious dish, but it was a bit too time-consuming for me. I think I would try a different recipe next time.
20 20 SONG
[email protected]This dish was a bit too salty for my taste, but I think that was because I used too much salt in the sauce. Other than that, it was a delicious and elegant dish.
Robert Thomson
[email protected]This was a great recipe! The artichoke confit was amazing, and the sauce was so flavorful. I will definitely be making this again.
tushawn bailey
[email protected]I was pleasantly surprised by how easy this dish was to make. The artichoke confit was a bit time-consuming, but it was worth the effort. The sauce was also very flavorful and easy to make. I served this dish with grilled chicken and it was a hit wit
Michael Stark
[email protected]This dish was absolutely delicious! The artichoke confit was so tender and flavorful, and the sauce was rich and decadent. The Manila clams added a nice briny flavor, and the almonds added a nice crunchy texture. I would definitely make this dish aga
Ricky Aleman
[email protected]I made this dish for my family and they all loved it. The artichokes were tender and the sauce was creamy and flavorful. The Manila clams added a briny flavor that really complemented the artichokes. I would definitely recommend this dish to anyone l
Arafa trevor
[email protected]This dish was a bit more time-consuming than I expected, but it was worth the effort. The artichokes were amazing and the sauce was so flavorful. I would definitely make this again for a special occasion.
Darrell jordan
[email protected]I love artichokes and this dish was a great way to enjoy them. The confit process made the artichokes tender and flavorful, and the sauce was delicious. I will definitely be making this again.
Melina Pires
[email protected]This was my first time trying artichoke confit and I was not disappointed. The artichokes were cooked to perfection and the combination of flavors in the sauce was incredible. I served it with grilled salmon and it was the perfect meal. Thank you for
Titus Menyah
[email protected]I made this dish for a dinner party and it was a huge hit! Everyone loved the delicate artichoke confit and the savory sauce. The Manila clams were a nice touch and added a briny depth to the dish. I will definitely be making this again!
Momo chan
[email protected]This artichoke confit was divine! The tender artichoke hearts paired perfectly with the briny Manila clams and the aromatic vermouth. The almonds added a delightful crunch and the sauce was rich and flavorful. I highly recommend this dish to anyone l