Skip to navigation
Skip to page content
Find a recipe for every occasion
Theo Randall discovered this pasta dish made with clams and artichokes in a lovely restaurant in Rome.
Using a small, sharp knife, trim off the tough outer leaves of the artichokes, exposing the tender,yellowy leaves underneath. Slice off the top 2cm of each artichoke. Peel the stalk with a potato peeler, removing all the green, bitter parts.Take a teaspoon or soup spoon, depending on size, and scoop out the choke. If the artichokes are young, the chokes will be very small; if old, they will be large and quite furry. Place the artichokes in a bowl of water acidulated with the lemon juice to prevent discoloration. Leave for a few minutes, then cut each artichoke lengthwise in half and each half lengthwise into eighths. Always buy clams with tightly closed shells – this is a sign that they are alive. This recipe is taken from Pasta by Theo Randall (Ebury Press).
Please register or sign-in to leave a comment. We’d love to hear what you think.
Don’t miss this early-bird Christmas subscription offer. It’s just £34.70 for 12 issues of delicious. (SAVING 25%) and you’ll receive a beautiful Emma Bridgewater Polka dot mug, worth £17.95, for FREE
delicious. mag recipe index
For those loyal delicious. readers who keep their magazines each month, you may find our downloadable recipe index useful...
delicious. shopping lists
Download these handy shopping lists from everyday delicious. In every month's issue: Everything you need for delicious shortcut suppers.
Cooking conversion tables
In this handy section, you'll find oven temperatures, weights for dry ingredients, liquid measures and tablespoon conversions for the UK, US and Australia – all in one tidy place.