CASSOULET OF ARTICHOKES AND CLAMS

Serves 4

8 small fresh artichokes

1 pound clams

1 teaspoon bread crumbs

1 cup white wine

3 cloves garlic, minced

1/4 cup minced parsley

1/4 cup olive oil

Salt to taste

2 tablespoons lemon juice

DIRECTIONS

1. Scrub the clams well and put them in a bowl with cold water and 2 tablespoons of salt to help release the grit.
2. Meanwhile, clean the artichokes by removing the tough outer leaves, trimming the tips of the leaves, and cutting off the stems. Slice the artichokes in half and place them with the lemon juice in a casserole with cold water to prevent browning. Set aside.
3. Add the minced garlic and drained artichokes to the pressure cooker. Season with a pinch of salt. Sprinkle with breadcrumbs and add the white wine. Cover, lock lid in place and bring to high pressure. Stabilize pressure and cook for 5 minutes. Release the pressure.
4. Rinse and drain the clams and add to the pressure cooker. Return the cooker to the heat, stirring until the clams open, about 5 minutes. Discard any clams that do not open. Adjust the salt, sprinkle with the minced parsley, and serve immediately.