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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.

Food Network