Fregola with Clams and Artichokes

Method

1. In a pot, heat olive oil and fry a clove of garlic. Add parsley stems. Add the clams and a splash of water, cover and cook until they open. Strain the cooking liquid through a sieve and set aside.
2. Clean the artichokes: peel the outer leaves, cut off the top, halve them and remove the choke. Cut one artichoke into thick slices for the fregola. Cut another into very thin slices for frying. Soak both in water with lemon juice.
3. In a saucepan, heat olive oil and a garlic clove. Add the thick artichoke slices, salt, and a little water. Cook until the water evaporates and artichokes are tender.
4. Add the fregola to the artichokes and stir. Remove the garlic clove. Start adding the reserved clam liquid, alternating with plain water (to control saltiness). Cook until the fregola is al dente, about 8 minutes after it comes to a boil.
5. While the fregola cooks, shell the clams and keep them in a little clam liquid to stay moist.
6. For the fried artichokes: dip the thin slices in water, then dredge them in flour. Fry in hot oil in small batches until golden and crisp. Drain on paper towels.
7. Finely chop parsley leaves.
8. When the fregola is ready, turn off the heat, stir in the chopped parsley, a drizzle of olive oil, and the shelled clams.
9. Serve the fregola in bowls, top with the fried artichokes, a few whole clams, a sprinkle of salt and pepper, and extra parsley.