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

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1379.59 Kcal (5776 kJ)
Calories from fat	1193.53 Kcal
		% Daily Value*
Total Fat	132.61g	204%
Sodium	2091.33mg	87%
Potassium	1253.01mg	27%
Total Carbs	52.37g	17%
Sugars	17.04g	68%
Dietary Fiber	14.21g	57%
Protein	12.53g	25%
Vitamin C	58.6mg	98%
Iron	3mg	17%
Calcium	174.3mg	17%

Amount Per 100 g
Calories	222.73 Kcal (933 kJ)
Calories from fat	192.69 Kcal
		% Daily Value*
Total Fat	21.41g	204%
Sodium	337.63mg	87%
Potassium	202.29mg	27%
Total Carbs	8.45g	17%
Sugars	2.75g	68%
Dietary Fiber	2.29g	57%
Protein	2.02g	25%
Vitamin C	9.5mg	98%
Iron	0.5mg	17%
Calcium	28.1mg	17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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