Tapas - Artichokes with clams

Spanish Christmas Eve Feast.

20 preserved artichoke hearts
2 finely chopped garlic cloves
2 tablespoons olive oil
1 cup vegetable or fish stock
1 tablespoon flour
2 tablespoons dry, white wine
24 clean clams

Drain the artichoke hearts. Brown the garlic cloves in hot oil in a deep frying pan or earthenware dish.
Add the flour then mix in the white wine and the stock.
Add the clams and cook until they open. Then add the artichoke hearts and cook for a few minutes before serving.

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