Artichoke Confit with Almonds, Manila Clams, and Vermouth Recipe


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


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