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Ingredients
- 2 lemons, juiced
- 12 globe artichokes
- 300ml olive oil
- 2 bay leaves
- 8 sprigs thyme
- 1 tbsp coriander seeds
- 1 tbsp sea salt
- 1 tsp white pepper
- 2 brown onions, thinly sliced
- 6 garlic cloves, sliced
- 60ml sherry vinegar
- 250ml dry sherry
- 180ml water
- 900g vongole clams, soaked in water, drained
- 1 handful flat-leaf parsley, chopped
- 6 slices sourdough bread
Method
Add lemon juice to one litre of water in a bowl. Cut stalks from artichokes. Chop the tops off to three centimetres from the base. Trim the leaves until the white hearts remain. Place in lemon water. Meanwhile, put olive oil, bay leaves, thyme, coriander seeds, salt, pepper, onion and garlic in a large saucepan and cook over a low heat until onions are soft. Quarter artichokes, add to pan with sherry vinegar and simmer for five minutes. Add sherry and simmer for a further five minutes. Add water and simmer until artichokes are just cooked. Add clams and boil until shells open. Add parsley, stir and divide between six warm bowls. Serve with grilled sourdough on the side.
