Córdoba-Style Artichoke Hearts with Shrimp and Clams

1. Clean the Clams

Begin by cleaning the clams thoroughly to ensure there is no grit. Once cleaned, set them aside.

2. Cook Onion and Garlic

In a wide casserole, heat the olive oil over medium heat. Add the finely chopped onion and cook until it becomes soft and translucent. This should take just a few minutes. Then, add the finely chopped garlic and continue to cook until the garlic begins to color, releasing its fragrant aroma.

3. Incorporate Flour and Liquid

Stir in the all-purpose flour, ensuring it is fully incorporated with the onion and garlic. Cook this mixture for about a minute. Gradually add the Montilla-Moriles wine and fish stock, stirring constantly to avoid lumps. The flour will act as a thickening agent, and you will notice the mixture starting to thicken.

4. Season and Add Artichokes

Season the sauce with salt to taste, then add the defrosted and quartered artichoke hearts. Allow them to cook in the sauce for about 10 minutes, or until they are tender and have absorbed some of the flavorful liquid.

5. Add Seafood and Parsley

Place the peeled shrimp and drained clams into the casserole, sprinkling the finely chopped parsley over the top. Cover the dish and let it cook for another 10 minutes, or until the shrimp have turned pink and the clams have opened. This indicates that the seafood is properly cooked.

6. Serve

Before serving, discard any clams that have not opened. Serve the dish hot, straight from the casserole, ensuring each portion has a generous amount of sauce, artichokes, shrimp, and clams. Enjoy the rich and savory taste of this Córdoba-style dish.