INGREDIENTS

• 16 artichokes
• 1/2 KG of clams
• 30 G flour
• 200 ML of cava
• 100 G lemon
• 5 G of parsley
• 1 clove garlic
• Salt

PREPARATION

Clean the chaff by removing the outer leaves, the tip and the stem. Cut them into quarters and squeeze a little lemon on top so they do not rust. Put the clams in a bowl with cold water and enough salt to release the grit. Place a pot on the fire with water and a little salt. Cook the artichokes over medium heat until tender (15 minutes approximately). Remove and reserve. Distribute oil in a pan and sauté the chopped garlic. Add the flour, stir a little and incorporate the drained clams. Add the cava and leave on the fire until the clams open. Add the artichokes to the pan and let it sit for a few minutes to mix the flavors. Sprinkle with chopped parsley. it serves

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