Chard stalks, artichokes and clams in green sauce

75 min
Type of dish: Shellfish, Vegetables
Temperature: Hot
Seasonal period: May, June
Ingredients for 5 portions

For the clams:

  • Rinse the clams in a container with plenty of water and salt.
  • Wash and set aside.

For the artichokes:

  • Cook the vacuum-packed artichokes.
  • Remove from the bag and drain.
  • Remove the outer leaves and hairs from the artichokes.
  • Peel the stems and cut them in half.
  • Set aside

For the chard stalks:

  • Remove the leaves from the chard.
  • Wash the stalks and remove the threads with the help from a sharp knife.
  • Cook them in the English style, making sure that they do not float to avoid browning.
  • Cool, drain and cut into regular rectangles.
  • Set aside.

For the green sauce:


  • Open the clams in the green sauce.
  • Add the artichokes and the chard stalks.
  • Cook for a few minutes.
  • Add salt if necessary.
  • Sprinkle with chopped parsley.
Nutritional information (1 portion)
Fiber 14.23 g
Saturates 0.44 g
Monounsaturated fatty acids 1.17 g
Polyunsaturated fatty acids 0.57 g
Cholesterol 5.57 mg
Calcium 308.21 mg
Iron 10.57 mg
Zinc 2.56 mg
Vitamin A 430.08 ug
Vitamin C 79.36 g
Folic acid 556.02 ug
Salt (Sodium) 979.23 mg
Sugars 9.25 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.