Making the perfect Artichoke Confit with Almonds, Manila Clams, and Vermouth should only take approximately 1 hr 40 min . It’s considered an Advanced level recipe. Below are the ingredients and directions for you to easily follow. The Artichoke Confit with Almonds, Manila Clams, and Vermouth recipe can feed your family for 4 servings.
There are many different ways to make this Artichoke Confit with Almonds, Manila Clams, and Vermouth recipe. Once you’re familiar with our recommended ingredients and directions, you can add your own twist to this recipe to make it your own! We’ve also listed potential Cookware items below that might be necessary for this Artichoke Confit with Almonds, Manila Clams, and Vermouth recipe.
Artichoke Confit with Almonds, Manila Clams, and Vermouth Popular Ingredients
- 4 large artichokes
- 2 lemons
- 2 cups vegetable oil
- 1 bottle dry vermouth
- 8 ounces clam juice
- 20 manila clams, washed and scrubbed
- 2 large shallots, minced
- 1/4 cup olive oil
- 4 Roma tomatoes, peeled, seeded, and diced
- 3 tablespoons champagne vinegar
- 8 leaves flat parsley
- 1 tablespoon coarse sea salt
- 4 pearl onions, peeled and sliced
- 12 chives, minced
- 1/2 cup slivered and toasted almonds
Steps for making Artichoke Confit with Almonds, Manila Clams, and Vermouth
- 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.
Popular Categories for this Recipe
- Steamer – Steamer may refer to:
- European Recipes
- French Recipes
- Shellfish Recipes
- Nut Recipes
- Tomato – Lycopersicon lycopersicum (L.) H. Karst.Lycopersicon esculentum Mill.The tomato is the edible berry of the plant Solanum lycopersicum, commonly known as a tomato plant. The species originated in western South America and Central America. The Nahuatl word tomatl gave rise to the Spanish word tomate, from which the English word tomato derived. Its domestication and use as a cultivated food may have originated with the indigenous peoples of Mexico. The Aztecs used tomatoes in their cooking at the time of the Spanish conquest of the Aztec Empire, and after the Spanish encountered the tomato for the first time after their contact with the Aztecs, they brought the plant to Europe. From there, the tomato was introduced to other parts of the European-colonized world during the 16th century.Tomatoes are a significant source of umami flavor.The tomato is consumed in diverse ways, raw or cooked, in many dishes, sauces, salads, and drinks. While tomatoes are fruits—botanically classified as berries—they are commonly used as a vegetable ingredient or side dish.Numerous varieties of the tomato plant are widely grown in temperate climates across the world, with greenhouses allowing for the production of tomatoes throughout all seasons of the year. Tomato plants typically grow to 1–3 meters (3–10 ft) in height. They are vines that have a weak stem that sprawls and typically needs support. Indeterminate tomato plants are perennials in their native habitat, but are cultivated as annuals. (Determinate, or bush, plants are annuals that stop growing at a certain height and produce a crop all at once.) The size of the tomato varies according to the cultivar, with a range of 1–10 cm (1⁄2–4 in) in width.
- Shallot Recipes
- Clam Recipes
- Artichoke – The globe artichoke (Cynara cardunculus var. scolymus), also known by the names French artichoke and green artichoke in the U.S., is a variety of a species of thistle cultivated as a food.The edible portion of the plant consists of the flower buds before the flowers come into bloom. The budding artichoke flower-head is a cluster of many budding small flowers (an inflorescence), together with many bracts, on an edible base. Once the buds bloom, the structure changes to a coarse, barely edible form. Another variety of the same species is the cardoon, a perennial plant native to the Mediterranean region. Both wild forms and cultivated varieties (cultivars) exist.
- Main Dish
You might need the following Cookware
In this section we’ve listed Cookware items that might be helpful to make this Artichoke Confit with Almonds, Manila Clams, and Vermouth recipe (or similar recipes). If certain tools or utensils are not applicable, then ignore and choose relevant items.
- Cooking pots
- Frying pan
- Steamers
- Colander
- Skillet
- Knives
- Cutting board
- Grater
- Saucepan
- Stockpot
- Spatula
- Tongs
- Measuring cups
- Wooden Spoon
