Squid (or Cuttlefish) with Artichokes and Garlic
The presence of artichokes in Liguria (the “Italian Riviera”) is enough to make you envious; they’re everywhere, they’re good, and everyone seems to know what to do with them. Here’s a simple dish, assuming you can get your hands on some good artichoke hearts. This is wonderful with either crusty bread or a simple rice dish, like Rice with Onions, Garlic, and Herbs (page 518). See page 98 for squid cleaning instructions if you need them.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Put the oil in a large skillet that can later be covered and place it over medium heat. Add the garlic and, when it sizzles, the squid, along with a large pinch of salt and pepper, a couple of tablespoons of the parsley, and the anchovies. Cook, stirring occasionally, until whatever liquid appears has evaporated.
Step 2
Add the artichokes and some more salt and pepper and stir; add the wine and let it bubble away for a minute. Cover and adjust the heat so the mixture simmers steadily but not violently. Cook until the squid is tender, at least 30 minutes and probably a little longer.
Step 3
Taste and adjust the seasoning, stir in the remaining parsley, and serve.
