Cuttlefish with artichokes 

Cuttlefish with artichokes are a tasty and light seafood main course, an original variant of the classic cuttlefish with peas. It is a very tasty dish, ideal for any family lunch or fish dinner in the company of special guests. The preparation, simple and quick, starts by cleaning the artichokes, which are then cut into wedges and soaked in water and lemon. Flavor the cuttlefish, previously cleaned and cut into slices, with a base of oil and shallots, then deglaze with a glass of white wine, add the well-drained vegetables and cook for 40 minutes over a very low heat, adding a ladle of hot water from time to time.

The result will be a delicious and fragrant dish, to be served garnished with a sprig of chopped parsley and a few lemon wedges. If you like, you can add a pinch of chopped dried chili, for a pleasant spicy note, a handful of pine nuts or anchovy fillets, which will give even more flavor; In addition, you can perfume everything with thyme and a grind of pink pepper, a delicate spice whose aroma is reminiscent of juniper. For optimal yield, we suggest opting for young cuttlefish of similar size, so they can cook evenly; The ink bag can be used for other gourmet recipes, such as squid ink risotto. If you prefer, you can buy them already cleaned in your trusted fishmonger, or use frozen and already sliced ones, to be poured directly into the pan; The important thing is not to cook them for too long, to prevent them from becoming hard and stringy. As for artichokes, on the other hand, we recommend that you choose varieties that are boneless, tender and have a delicate taste.

Cuttlefish with artichokes can be kept in the refrigerator, tightly closed in an airtight container, for a maximum of 2 days. Find out how to prepare them by following step-by-step procedures and tips.

Ingredients

CUTTLEFISH 1 kg

ARTICHOKES 4

SHALLOT 1

WHITE WINE 1 glass

EXTRA VIRGIN OLIVE OIL

LEMON 1/2

SALT

PEPPER

TO GARNISH

FRESH PARSLEY

1 tuft

LEMON 1

Preparation

Take care of cleaning the artichokes, removing the toughest outer leaves, then cut the stems, the tips and divide the flower in half, then remove the central beard with a teaspoon. Cut them into wedges and place them in a bowl with water and lemon, so they don't blacken. Run the cuttlefish under cold water, place them on a cutting board and locate the bone, then make a cross cut and pull them out. With your fingers, open the cuttlefish and gently remove the ink bag, trying not to break it; Remove the innards, the rostrum (i.e. the central tooth), detach the head and incline the eyes to remove them. Once peeled, rinse them again and cut them into rings. Pour a drizzle of extra virgin olive oil into a pan. Add the chopped shallot and let it fry over low heat. Sauté the cuttlefish for a few minutes, stirring constantly. Deglaze with white wine and let the alcohol evaporate. At this point, add the artichokes. Season with salt and pepper. Cook for about 40 minutes over low heat, stirring often and pouring a ladle of boiling water from time to time, until the artichokes are softened. Once ready, distribute into serving plates. Garnish with chopped fresh parsley and enjoy your cuttlefish dish with artichokes.