Recipe: Aumoniere of small violet artichoke and squid with clams

1 Melt the butter in a bowl

2 Separate the brick sheets and brush abundantly with a brush (check that they are well buttered even on the edges) stack them on top of each other and reserve at room temperature. DEFINITELY NOT IN THE COLD!

3 Clean the squid but if your fishmonger is nice he will offer it to you, cut them into strips not too thick and reserve in a colander.

4 Peel and finely chop the shallots, keep the garlic cloves unpeeled, simply crush them with a knife.

5 Turn the artichokes remove simply the first leaves, cut the stem 5 cm from the artichoke, clean the foot as well as the artichoke bottom with a small paring knife and cut the heads of the remaining leaves, put them in water with lemon (for color). Once turned, finely slice the artichokes lengthwise.

6 In a sauté pan, over high heat make the squid release its water for 1 to 2 minutes recover this squid water reserve them in a colander.

7 In a pan over high heat, sauté in olive oil the shallots garlic and rosemary as well as a small bird's eye chili. sauté the artichoke slices but do not cook them too much they must keep their color and crunchiness. for my part I advise doing it in several batches recover the cooking juice of the artichokes add to this that of the squid.

8 Once both preparations are cold mix them they must be really well drained. Mound the preparation in the brick sheets as purses close with a blade of chive.

9 Put in hot oven 180°C (355°F) 15 minutes

10 Meanwhile make the clams open with garlic parsley white wine