GT party hamper

Our first-ever Christmas hamper is available for ordering now. Here's how to get yours.

Subscribe to Gourmet

Subscribe to the print version and you’ll go into the draw to win a brand new luxury Audi Q5, valued at more than $75,000.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Clams and artichokes with alioli

You'll need

  Clams and artichokes 4 (about 1kg) globe artichokes lemons, halved 2 tbsp extra-virgin olive oil 2 cloves garlic, thinly sliced 125 ml (½ cup) dry white wine 1 kg clams (vongole), soaked in cold water for 30 minutes ¼ cup finely chopped flat-leaf parsley To serve: crusty bread   Alioli 6 cloves garlic 1 tbsp sea salt 4 egg yolks 625 ml (2½ cups) extra-virgin olive oil ½ lemon, juice only


  • 01
  • For alioli, using a pestle pound garlic and sea salt to a fine paste in a mortar, transfer mixture to a food processor and add egg yolks, then with motor running, slowly add olive oil in a steady stream and process until thick and emulsified. Add lemon juice and 1 tbsp cold water to thin a little, transfer to a bowl, cover with plastic wrap and refrigerate until needed. Makes about 2 cups.
  • 02
  • Trim artichoke stalks to 2cm and snap off tough outer leaves until you reach the pale, tender inner leaves. Using a small, sharp knife, trim bases by cutting down the length of the stem to remove outside of stalk. Trim 2cm from the top of each artichoke, halve lengthways, then immediately rub cut surfaces with a lemon half. Using a teaspoon, scoop out hairy, fibrous choke and discard, place artichoke halves in a bowl of acidulated cold water.
  • 03
  • Place artichokes in a large saucepan, cover with water and bring to the boil over medium heat, simmer for 10-12 minutes or until tender. Drain using a colander, reserving 1 cup of cooking liquid. Set aside to cool.
  • 04
  • Heat olive oil over medium heat in a heavy-based large frying pan, add garlic and sauté until almost golden brown. Add reserved artichoke liquid and wine and simmer for 3 minutes, add clams and cook for 2-3 minutes or until clams have opened. Add artichokes to pan, stir mixture well and cook for another 3 minutes, scatter with parsley and serve immediately with alioli to the side and crusty bread to mop up the juices.

At A Glance

  • Serves 4 people
a Heilala Vanilla prize pack!

Win one of 16 Deluxe Bakers Tins prize packs from Heilala Vanilla valued at $120 each!

Read More
a premium drinks pack!

Win one of three Premium Drinks Packs valued at more than $550 each. Find out how here.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

Drink Suggestion

Chilled manzanilla sherry.

Featured in

Oct 2007

You might also like...

Adriano Zumbo's Christmas recipes


Christmas pudding ice-cream

Holiday entertaining recipes


Raspberry and Mint Mojito

David Thompson's Thai recipes


Neil Perry: Prawn cocktail

Strawberry recipes


Serge Dansereau: Blueberry vanilla tart

Longrain recipes


Barbecue trout bundles with prosciutto and button mushrooms

Barbecue recipes


Serge Dansereau: Homemade lemonade

Fast spring recipes


Serge Danserau: Duck confit and potato terrine

Chorizo recipes


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.