Chard stalks, artichokes and clams in green sauce

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:

• Make a green sauce.

SET UP

• 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.