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 355°F (180°C) 15 minutes
10 Meanwhile make the clams open with garlic parsley white wine
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