Artichoke Confit With Almonds, Manila Clams, And Vermouth

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

Garnish:

  • 4 pearl onions, peeled and sliced
  • 12 chives, minced
  • 1/2 cup slivered and toasted almonds

Description

Food Network Invites You To Try This Artichoke Confit With Almonds, Manila Clams, And Vermouth Recipe.

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