Best 2 Artichoke Confit With Almonds Manila Clams And Vermouth Recipes

Embark on a delightful culinary journey with this exploration of the best recipes for artichoke confit with almonds, Manila clams, and vermouth. From simple and rustic preparations to elevated and refined dishes, discover a range of options that will tantalize your taste buds and transport you to the vibrant streets of Mediterranean coastal towns. Whether you're a seasoned chef or a home cook looking for inspiration, this guide will provide you with all the necessary information to recreate this culinary masterpiece in the comfort of your own kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

MANILA CLAMS

Manila Clams image

Provided by Food Network

Time 17m

Yield about 6 appetizer portions

Number Of Ingredients 10

Ingredients

1/2 cup extra virgin olive oil
2 teaspoons garlic chopped
3 pounds clams (Manila, cockles, or littlenecks)
1/2 white wine
1/2 teaspoon crushed red pepper, or more to taste
3 teaspoons ground fennel seeds
3 teaspoons lemon zest, finely chopped, yellow only
2 tablespoons lemon juice
1 1/2 cups tomatoes, cored, seeded, chopped into small pieces
1/4 cup parsley, chopped

Steps:

In a large saute pan cook the garlic in the olive oil until golden brown. Do not burn. Add the clams to the hot oil. **Be careful not to burn yourself. Add the wine, red pepper, fennel seed, lemon zest and juice.
Raise the heat to high and steam the clams for 6 to 8 minutes until all the clams are open. Arrange the clams in 6 bowls using a slotted spoon. Add the tomatoes and parsley to the boiling broth and cook for 1 minute. Ladle the broth over the clams and serve.

ARTICHOKES WITH CLAMS

Artichokes With Clams image

This is an easy starter that combines two of my favorite ingredients- artichoke hearts, and clams! If you can't find Spanish preserved artichoke hearts, substitute canned quartered artichoke hearts. Posted for ZWT5

Provided by IngridH

Categories Vegetable

Time 17m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

2 tablespoons extra virgin olive oil
2 garlic cloves, minced
20 artichoke hearts (preserved in a jar)
1 cup fish stock (or clam juice)
1 tablespoon flour
2 tablespoons dry white wine
24 small clams

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.

Tips:

Mise en Place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid scrambling.
Choose Fresh, High-Quality Ingredients: The quality of your ingredients will have a big impact on the final dish. Whenever possible, choose fresh, seasonal ingredients that are at their peak flavor.
Pay Attention to Cooking Times: Overcooking can ruin a dish, so it's important to pay attention to the cooking times specified in the recipe. Use a timer if necessary.
Use a Dutch Oven or Heavy-Bottomed Pot: A Dutch oven or heavy-bottomed pot will help to evenly distribute heat and prevent food from sticking.
Don't Crowd the Pan: When sautéing or searing, don't overcrowd the pan. This will prevent the food from cooking evenly.
Season to Taste: Always taste your food before serving and adjust the seasoning as needed.

Conclusion:

This recipe for artichoke confit with almonds, Manila clams, and vermouth is a delicious and elegant dish that is perfect for a special occasion. The artichokes are tender and flavorful, the clams are briny and sweet, and the almonds add a nice crunchy texture. The vermouth adds a subtle complexity to the dish. This recipe is sure to impress your guests.