Calamari With Artichokes And White Wine Recipes

CALAMARI WITH ARTICHOKES AND WHITE WINE

Steps:

• 1 Rinse the calamari thoroughly inside and out. Drain well. Cut the bodies crosswise into 1/2-inch rings. Cut the tentacles in half through the base. Pat dry. 2 Trim the artichokes, removing the stem end and all the outer leaves until you reach the pale green central cone. With a small knife, pare away any dark green patches from the base. Cut the artichokes in half and scrape away the fuzzy inner choke. Cut each half into thin slices. 3 Put the garlic, parsley, and oil in a large skillet over medium heat. Cook until the garlic is golden, about 1 minute. Stir in the calamari and salt to taste. Add the wine and bring to a simmer over low heat. Cover and cook 20 minutes. 4 Stir in the artichokes and 2 tablespoons water. Cook 30 minutes or until tender. Serve hot. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

BRAISED SQUID WITH ARTICHOKES

Steps:

• Cut the lemon in half, squeeze the juice into a bowl of water, and add the lemon halves. Cut the trimmed artichokes into 4 pieces each, and as they are done, add them to the lemon water.
• Place a large skillet or broad saucepan over medium heat and add 2 tablespoons of the oil; a minute later, add the garlic and anchovies. Cook, stirring occasionally, until the anchovies break up and the garlic begins to color, 3 to 5 minutes. Add the squid and the artichokes, stir, cover and turn the heat to medium.
• Uncover and stir the mixture every 5 minutes or so. When the squid and artichokes begin to become tender, after 15 or 20 minutes, uncover and cook until most of the liquid has evaporated and the squid and artichokes are tender, about 10 to 15 minutes longer. Season with pepper. It's highly unlikely this dish will need added salt, especially if you use anchovies, but taste and see. Stir in the remaining olive oil, garnish with the parsley and serve.