ARTICHOKE, CLAM, PRAWN STEW (GUISO DE ALCACHOFAS CON ALMEJAS Y GAMBAS)

This week we have prepared a a very special recipe, Artichokes with Clams and Prawns. Just delicious, really tasty and very easy to make. It is ideal for those of you who don’t eat meat.

But before we share our recipe, we want to give you some information about the numerous properties and benefits the artichokes have.

The artichoke is a vegetable that contains many minerals, vitamins and antioxidants. It also contains a good amount of fiber, carbohydrates, proteins and small amounts of fatty acids.

The Artichoke has always been a highly prized food. It is known that the Greeks and the Romans consumed it. During the Middle Ages it was introduced in England by the King, Henry the VII, who later crossed the English Channel and turned Catalina de Médici into one of its most fervant consumers. At that time, it was believed that the artichoke was an aphrodisiac and that it was not good to consume it in excess. Because of its high price, the artichoke was considered to be a meal for wealthy people. (source: www.wikipedia.org).

And now it is time to share our recipe:

INGREDIENTS:
* 4 artichokes
* 6 big clams
* 4 ounces (100 grs.) peeled prawns
* 4 ounces (100 grs.) peas
* 2 cloves garlic, finely diced
* 1/2 onion, finely diced
* 2 tablespoons olive oil
* 1/2 tablespoons flour
* 1/2 glass dry Sherry wine “Gran Mayeto” from El Gato winery
* 1 1/16 cups (250 ml.) water
* Parsley
* Salt
* Ground Black pepper


WAY OF COOKING:

* We are going to start by snapping off all of the outer leaves of the artichokes until you reach the tender pale leaves of the “heart”.

* Then we are going to cook the Artichokes in a pot with water and salt. Once they are ready we are going to take them off of the heat and drain them.   Test for doneness by poking the base of the stems with a sharp knife—if the knife slips easily into the base, the artichokes are ready.

* In a frying pan with the olive oil, we are going to gently fry the chopped garlic and the onion, diced brunoise style.

* When they begin to get color, but before they burn, we add half a tablespoon of flour and cook it for a few seconds.

* We add then the wine, stir it and cook it so that it gets mixed well with the other ingredients and begins to evaporate.

* Then we add 1 1/16 cups (250 ml).water and keep on cooking.

* We add the artichokes, the clams, the prawns and the peas. We keep on cooking, reducing the heat, to cook over low heat and with the lid on until the clams open and then our stew will be ready.

* We taste it, rectify the salt, add the ground black pepper and sprinkle with a handful of chopped parsley. ;-)

And ready to enjoy it at the table with family or friends !!!! We really hope you enjoy it as much as we did. Have a very nice week :-)