|Braised Squid With Artichokes
4 large artichokes, trimmed (see instructions above)
3 tablespoons extra virgin olive oil
1 tablespoon minced garlic
2 anchovy fillets, chopped (optional)
2 pounds cleaned squid, the bodies cut into rings
Freshly ground black pepper
Minced parsley for garnish
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. Serves 4
Notes: To trim an artichoke, first remove all the large outer leaves by snapping them off at the base. Then cut off only the bottom inch or so of the stem. Use a paring knife or a good vegetable peeler to peel the stem and remove the remaining tough bits from all around the bottom. Cut off the conical top of the artichoke, about an inch to an inch and a half from the top, then cut the artichoke in half from top to bottom.
Use a spoon to completely dig out the choke, the tiny unformed leaves in the center that may be tinged purple. Whether for this recipe or another, the bottoms should be immediately plunged into acidulated water -- a bowlful with a half a lemon squeezed in, or 10 parts water to one part vinegar -- to preserve their color until cooking.
Source: The New York Times