Steamed Clams with Braised Baby Artichokes and Herb Butter

• 6 - 8 fresh baby artichokes
• 1 lemon
• 2 cups vegetable stock
• 1 cup white wine for cooking
• ½ yellow onion, thinly sliced/julienned
• 1 bay leaf
• A few sprigs of thyme
• 3 lbs fresh live clams, purged
• 3 tablespoons unsalted butter
• 1 tablespoon chopped tarragon
• 1 tablespoon chopped parsley
• Lemon wedges for serving

1. Place the artichokes in a large bowl, rinse, then cover with cold water. Cut the lemon in half and juice it into the bowl of water; add the juiced lemon halves to the bowl as well. Cut off each artichoke stem leaving ¼ inch of the base. Peel away the dark green leaves until you reach the more pale leaves - only the top one third of the artichoke should be darker green. Cut off the green tips then trim away any extra green base from the stem using a paring knife or peeler. Once trimmed, cut the artichokes in half and keep them in the acidulated water.
2. Strain off the water from the artichokes and transfer them to a large pot with two cups of stock, white wine, onion, bay leaf and sprig of thyme. Add a pinch of salt to the pot and bring to a boil then reduce to a simmer. Cook, stirring occasionally, until the artichokes are mostly tender (7-10 minutes depending on size).
3. Once the artichokes are ready, add the clams directly to the pot, cover, and steam for 5-7 minutes, or until all of the clams have opened. Add more stock or wine during the steaming process if needed - the pot should be bubbling.
4. Add the butter to the pot of clams and stir in with the fresh chopped tarragon and parsley. Once the butter and herbs are incorporated, serve immediately with crusty bread and lemon wedges.

Take a look at our recommended pairing below.