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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).
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