Squid with artichokes
1 serving
15 minutes
Squid with artichokes is an exquisite dish of Italian cuisine that combines the tenderness of seafood with the refined taste of artichokes. This recipe draws inspiration from Italy's coastal regions, where fresh seafood and simple yet precise cooking techniques are the foundation of culinary art. Tender squid lightly sautéed in olive oil retains its softness and natural sweetness, while artichokes add a piquant light bitterness, enriching the flavor. Salt and black pepper enhance the natural aromas of the ingredients, and sea salt adds a pleasant textural play. The dish is perfect for a light dinner, a romantic evening, or a gathering with friends, bringing Mediterranean charm to the atmosphere.
1
Prepare the ingredients for cooking. Clean the squid bodies from membranes and microscopic bones. It's better to clean the squid under cold running water — it's more convenient. Cold water makes all anatomical operations easier.
- Squid: 120 g
2
Remove all the upper petals of the artichoke — we only need the tender heart. The heart should be cut into pieces.
- Artichokes: 50 g
3
Heat two pans. Sauté the squid and artichokes separately in olive oil. Season with salt and pepper, but lightly. Cook the squid for no more than 30 seconds, or it will become rubbery. The artichoke needs about the same time.
- Squid: 120 g
- Artichokes: 50 g
- Olive oil: 10 ml
- Salt: to taste
- Ground black pepper: to taste
4
Place artichokes in the center of a large plate, topped with squid. Sprinkle coarse sea salt around the edge of the plate.
- Artichokes: 50 g
- Squid: 120 g
- Sea salt: 1 g