Fregola with Lupini Clams and Artichokes

Method

1. Clean the clams and place them in a pan with oil, garlic, and parsley stems. Cover and cook over high heat until they open.
2. Once opened, separate the clams from their cooking liquid. Strain the liquid to remove any sand.
3. Clean the artichokes: remove tough outer leaves, cut in half, remove the choke, and slice thinly for frying and also into pieces for the fregola. Keep in water with lemon.
4. In a pan, heat oil and garlic. Add the artichoke pieces, season with salt, and cook covered with parchment paper and a lid for a few minutes.
5. Remove the garlic, add the fregola (both small and large) and toast lightly.
6. Add the clam cooking liquid and enough water to cover the fregola. Cook for 8 minutes from the moment it boils, stirring and adding liquid if needed.
7. Shell the clams and keep them in a little of the liquid.
8. Meanwhile, prepare the fried artichokes: dredge the wet artichoke slices in flour, fry in hot oil until golden, and drain on paper.
9. When the fregola is cooked, off the heat, add the shelled clams, a drizzle of oil, and chopped parsley.
10. Plate: place the fregola, garnish with fried artichokes, a few whole clams, parsley, salt, and pepper.