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1
For the artichokes, fill a bowl with water, and squeeze in the juice of half the lemon.
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2
Take each artichoke, and remove all outer leaves, and discard.
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3
Slice the stem of the artichokes down to 1-inch length, and using a knife, peel away all the outer skin.
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4
Rub generously with the remaining lemon.
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5
Cut the remaining leaves at the bottom of the base, exposing the hairy choke.
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6
With a spoon, scoop out the choke, and discard.
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7
Rub the entire surface of the artichoke with lemon, and place in the water.
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8
Repeat this process for all the artichokes.
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9
Working quickly, slice each artichoke into 4 quarters, and return the pieces to the water.
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10
Set aside.
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11
Place 2 cups of vegetable oil in a heavy saucepan, and heat over medium heat.
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12
To make the vinaigrette, add the vermouth to a saucepan and cook over medium heat until reduced by 3/4 (the alcohol will probably catch on fire, but do not worry).
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13
Add the clam juice and continue to reduce until mixture equals 1 cup.
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14
Add the clams, cover pot, and steam until barely open.
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15
Immediately remove the clams to a small bowl, cover tightly with plastic wrap, and refrigerate.
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16
Strain the liquid through cheesecloth, rinse pan, and return liquid to pan.
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17
Add the shallots, and reduce until mixture has thickened slightly, about 1/4 cup.
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18
Add the olive oil, tomatoes, a drop of lemon juice, chopped parsley, and set aside in a warm spot.
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19
Remove clams from shells, and season them lightly with salt.
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20
Set aside.
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21
Drain the artichokes and add them to the oil, and cook gently for 10 minutes.
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22
They will bubble vigorously as the moisture evaporates.
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23
The artichokes will be done when golden and slightly wrinkled (test one to be sure).
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24
Remove from oil, season with salt, and set aside.
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25
To serve, place a small pile of artichokes in the center of four plates.
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26
Place 5 clams around each pile, and spoon the vinaigrette over them.
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27
Sprinkle top with toasted almonds, and garnish with a few drops of lemon juice, sliced pearl onions, and sprinkle with chives.
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28
Serve immediately.
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29
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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30
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
