Artichoke and clam rice
Total time1 h 5 min Preparation and possible waiting 30 min · Cooking 35 min How this time is calculated
Preparation and possible waiting: 30 min · Cooking: 35 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Servings4
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 1 h 5 min Preparation and possible waiting 30 min · Cooking 35 min How this time is calculated
Preparation and possible waiting: 30 min · Cooking: 35 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Recipe characteristics
View full classification 22 tags
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Recipe characteristics
Main course
Lunch · Dinner
1 to 2 hours
Method
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Check the clams: discard cracked shells and open ones that do not close when tapped. Rinse.
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Trim the artichokes; dice 210 g and very thinly slice 280 g. Chop the spring onion, garlic and green garlic.
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Heat 30 g oil in a wide casserole. Soften the spring onion, garlic and green garlic for 5 minutes, add the diced artichokes and cook for 4 minutes.
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Pour in the white wine and boil for 2 minutes.
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Add the rice and 750 ml hot water; season cautiously with salt and simmer for 16–18 minutes until nearly tender.
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Meanwhile, fry the artichoke slices in the remaining 40 g oil in batches over medium-high heat for 3–5 minutes per batch. Drain on kitchen paper and set aside. In another pan, cover the clams with the remaining 100 ml water and cook for 3–5 minutes, removing each as it opens; discard unopened ones.
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Strain the clam liquor through a fine sieve. Add 50–100 ml to the rice, just enough to finish cooking for 1–2 minutes without drying out.
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Fold in the clams, rest off the heat for 3 minutes and divide between four plates with the crisp artichokes and parsley.
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