Clams with Artichokes (Almejas con Alcachofas)

20 preserved artichokes
2 garlic cloves
3 - 4 tbsp olive oil
1 glass of water + artichokes liquid
1 tbsp flour
1/2 glass of white wine
24 clean clams
pinenuts or chopped almonds
salt and pepper





Drain the artichoke and set the liquid aside. 

Chop the garlics and brown them in frypan with hot olive oil. When almost ready add few pinenuts or chopped almonds for extraflavour. 

In a mixer wisk the flour, white wine and the 1 cup of remaining liquid from artichokes plus some water until filling up 1 glass. Pour in the frypan. 

Add the clams and cook until they are open. Then add the artichoke cutted in half and cook for a few minutes before serving. Add salt and pepper to taste.