Preparation time: 35 minutes | 4 people INGREDIENTS:

  • 12 artichokes
  • 800g clams
  • 1 lemon
  • 3 cloves of garlic
  • 2 tablespoons of chopped parsley
  • Saffron strands
  • 1 bay leaf
  • 2 tablespoons of flour
  • 100 ml of Yzaguirre White Vermouth
  • Olive oil
  • Pepper
  • Salt


  1. Leave the clams to soak in water and salt for a few hours. Clean the artichokes; remove the tips, outer leaves and stems.
  2. Cut them into four pieces and remove the central hay. Then cook them in a pot with boiling water, salt and lemon for 15 minutes. Drain and set aside.
  3. Heat three tablespoons of oil in a casserole and lightly brown the chopped garlic with the saffron, bay leaf and parsley. Add the flour, stir for a few moments and add the clams and the Yzaguirre White Vermouth.
  4. When the clams begin to open, add the cooked artichokes, cover and cook everything together 4 minutes before serving.

It is important to soak the clams for several hours in water with several handfuls of salt so that they release all the sand they may contain. *Recipe extracted from the book 'La Hora del Vermut: 150 recipes to savor' by Toni Monné (adapted), of which Bodegas Yzaguirre is a sponsor.

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