Clean the artichoke, peel and cut the garlic brunoise(reserve),cut a parsley on brunoise(reserve),clean the clams.
Cook the artichoke in a white broth,(refresh and reserve),open the steamed clams,(reserve the water),to prepare a green sauce.
Put some green sauce in a frying pan,add the artichokes necessary and bring to the boil. Add the more parsley and necessary clams.
Put the artichoke in the plate,put the clams harmoniously and
saucing