Cuttlefish and artichokes, two ingredients that I love and that together form a dish with a very interesting flavor. After preparing the cuttlefish with artichokes, I made a nice foil and I brought lunch to my parents who really appreciated it;) If this Sunday you want to prepare a second dish based on fish and, obviously you like these 2 ingredients, in a few steps you will make your guests happy, guaranteed! I leave you to today's recipe and I wish you a sweet sunny Sunday
How to make cuttlefish with artichokes
Clean the artichokes by removing the hardest outer leaves, stems and tips
Cut the artichokes into wedges and remove any "beards"
Then put the artichokes in a bowl with water and lemon
Clean the cuttlefish (go here for the guide) then cut into strips.
In a saucepan, brown the chopped shallot and a clove of garlic with a drizzle of oil
Add the cuttlefish and blend with the white wine
Then add the artichokes, salt, pepper and mix. Cover with a lid and cook for about 40 minutes over low heat, adding a finger of water
At the end of cooking, lift the lid and season with salt
Serve the cuttlefish with the artichokes by adding chopped parsley directly on the plates
The recipes of the Chef's Test and It's always noon
If you are interested in the recipe for this delicious dish called "Cuttlefish and artichokes", below you will find the list of ingredients, an exhaustive description of the procedure for cooking this delicious recipe and the video with the salient steps to prepare this delicious dish.
- 400 gr. cuttlefish,
- 2 artichokes,
- 1 tablespoon of semolina,
- 3 tablespoons of 00 flour,
- 4 tablespoons of water,
- extra virgin olive oil.
- 100 gr. lemon juice,
- 150 gr. cream,
- 5 gr. mint,
- 1 pinch of sugar,
- 1 pinch of salt.
- 3 gr. Tandoori powder,
Prepare the sour cream: heat the lemon juice. To this add the cream, salt, sugar and mint, then emulsify with a whisk.
Clean and cut the cuttlefish into julienne strips, finely slice the peeled artichokes and mix them with the cuttlefish. Gradually add the flour and water to obtain a homogeneous mixture.
Season with salt, then heat the oil in a pan, pour in the cuttlefish and artichoke mixture, flatten it well as if it were an omelette, taking care to obtain a crisp and golden surface on both sides.
Turn out onto a serving dish and finish with the glasswort and tandoori powder. Serve with sour cream.
Video of the recipe Cuttlefish and artichokes
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Artichokes with oil, parsley and garlic
To prepare the cuttlefish with artichokes, start by cleaning the artichokes, remove the harder outer leaves 1, then also remove the outer part of the stem and cut it a few cm below the base of the artichoke 2, also remove the tips thus obtaining only the heart 3
As soon as you finish the cleaning of an artichoke, to prevent it from blackening, pass it with half a lemon and then put it in a bowl with acidulated water (4-5), in this way you can proceed with cleaning all the artichokes without them blacken. Once you have finished cleaning the artichokes, drain them well, cut them in half and remove the internal beard and cut them into thin wedges 6.
In a pan, melt the butter and add the finely chopped shallot 7, and let it dry for 10 minutes when it is wilted, add the artichokes 8, brown well, add salt and pepper to taste 9.
Add a ladle of broth 10 and cook until they become soft, then turn off the heat and keep the artichokes aside. Meanwhile, wash the cuttlefish under running water and drain well 11. Then in another large pan, put the oil and the crushed garlic (if you want to remove it later, put it whole) 12,
add the cuttlefish, cook them for 10 minutes 13 and then add the glass of wine that you will let it evaporate 14. Cook over very low heat for 10 minutes, then add the artichokes 15 and mix everything well.
Cook over low heat, covering with a lid, until the cuttlefish become tender 16 if necessary, add a ladle of broth to ensure that everything is not dry. Five minutes before turning off the heat, add the chopped thyme and parsley 17, mix well, then add the pine nuts 18 and season with salt and pepper. Your cuttlefish with artichokes are ready to be enjoyed, serve hot!
First we clean the artichokes: remove the tips, the hardest part of the stems and remove the outer leaves. Then we cut the artichokes into wedges.
We must be careful and also eliminate the internal beard. Finally, put the artichoke wedges in a large bowl with water and lemon juice. This acidic solution will prevent the artichokes from turning black.
Then we clean the cuttlefish and cut them into strips or strips. To do this we will have to wash them thoroughly under running water, cut off the head, extract the entrails, remove the skin and rinse everything again.
We then put in a saucepan a clove of garlic, the coarsely chopped shallot with a drizzle of oil and let it brown for a few minutes.
Then add the cuttlefish and blend with the white wine.
Then add the artichokes, a pinch of salt and a pinch of pepper and mix everything together.
We have to cook the cuttlefish and artichokes over low heat for about 40 minutes adding only a finger of water to avoid possibly our ingredients sticking to the casseurola. At the end of cooking, serve and add, as desired, a sprinkling of freshly chopped parsley.
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Cuttlefish and artichokes
Detach the cuttlefish bag from the tentacles, remove the bone, then turn it over and empty it. Turn it over again and peel it. Remove the eyes and beak from the tentacles, then wash them repeatedly. Cut the sacs into strips and divide the tentacles.
In the meantime, clean the artichokes. Remove almost all of the stem, discard the tough outer leaves then remove the tips with a clean cut and the zest of the stems. Divide them in half, remove the internal hay if necessary and cut them into thin wedges, dropping them in water acidulated with lemon juice.
Chop the garlic cloves with a handful of parsley
Heat the oil in a pan and gently fry the mince together with the chopped anchovy fillets. When the anchovies have come apart, raise the heat and pour the cuttlefish into the pan. Season with salt and pepper and let them flavor for a few minutes.
When they are almost dry, sprinkle them with the wine, lower the heat, cover and continue cooking for about three quarters of an hour. About halfway through cooking the cuttlefish, put the artichokes in the pan, stir and finish cooking.
Clean the cuttlefish, removing the entrails, bone and skin, then wash them well under fresh running water.
Clean the artichokes: cut the stems, leaving a few centimeters attached to the flowers. Remove the tough outer leaves and tips. Then with a small knife peel the stems to remove the rather hard outer part. So cut the artichokes in half and remove any internal beards. Then from each half of the artichoke cut into slices of about 1 cm. Then put them in a bowl with cold water and lemon juice.
In a fairly large pan, heat a drizzle of extra virgin olive oil with two cloves of unpeeled garlic, previously crushed with the blade of a knife, and the chilli. Then add the artichokes and sauté for 4 or 5 minutes over medium heat, stirring occasionally. Meanwhile, cut the cuttlefish.
First cut the cuttlefish bags into strips of about 1 cm and then cut them into small pieces, while the tufts divide them into three parts, eliminating the beak and the eyes.
Remove the two cloves of garlic from the artichokes, then add the cuttlefish and continue cooking over high heat for about 1 minute, then blend with dry white wine, add salt, pepper and mix.
After about 2 or 3 minutes of cooking over high heat, when the alcoholic part of the wine has evaporated, cover with a lid and cook for another 20 minutes over low heat, adding a little water if necessary. When cooked, turn off the heat and sprinkle with chopped parsley. Serve the cuttlefish with the artichokes hot.
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The Modern Kitchen
1. Clean the artichokes, cut them in half and throw them in a bowl full of water and milk (the milk will prevent the artichokes from blackening).
2. Bring plenty of salted water to a boil, add the artichokes and cook until tender but still consistent. Drain them, slice them and put them in a bowl.
3. Clean the cuttlefish and wash them carefully. In this recipe we do not use the cuttlefish ink, but if you want you can freeze it in a small airtight container, it will keep perfectly for a long time.
5. Meanwhile, clean the parsley, wash it, chop it (or cut it into strips using kitchen scissors) and add it to the artichokes.
6. Cut the cuttlefish and add them to the artichokes. Clean the garlic, if you love it a little, mash it and add it to the rest, otherwise cut it into slices first.
7. Wash the lemon, grate the peel and add it to the cuttlefish and artichokes, squeeze it and pour the juice into the bowl. If you use them, rinse the olives under running water, drain and add them to the salad.
8. Season l & # 8217 artichoke and cuttlefish salad with a little salt and extra virgin olive oil, if you want a light plate limit yourself to four tablespoons, otherwise use a larger amount. For a dietary dish, then you can also omit the salt and maybe add more lemon juice. If you have time, let them rest the salad a few hours in the refrigerator, stirring it from time to time, but serve it at room temperature, and never, never cold.
Cuttlefish with artichokes - Recipes
I & # 39ve never eaten an artichoke and squid! :( Probably they are delicious!
All the best!
P.S. I have an award to you in my blog
what a tasty dinner, I've never eaten them with artichokes, to try! kisses
Faith I love cuttlefish very much and this recipe is a nice way to cook them in a different way !! Too appetizing, very good !!
There is nothing to comment. Exceptional as always.
I love cuttlefish, I love artichokes and I love these ingredients paired together. Excellent idea that of the filling, you are not wrong) A hug
I love cuttlefish and I love artichokes. how do we put it? I would say 1 + 1 = double delight. Kiss
what a great idea to cook cuttlefish, I've never made them with artichokes, thanks for the tip, see you soon!
Hi dear!! Your recipes are always simple and delicious. This is mouth-watering !! Big kisses.
a fanciful idea for a quick but tasty dinner. I'll try it!
A great idea this coupled congratulations)
Hi Federica, a big kiss from greedy travelers.
Cuttlefish and artichokes. mmmmmmmm. goodoooooo. very, very good.
Very good for this complete and very tasty dish. A hug and happy day
qué receta with tan buena pinta y sabrosa
me gusta la propuesta pues además es muyu saludable
another tasty and intriguing dish. from sweet to savory and whoever stops you are fantastic !! kisses imma
Kill but what goodness is this. that Ortocori cream inspires me. kisses and good day :-D
Esa salsa has de estar riquísima, el plato se ve buenísimo.
WOW what an inviting dish, with that nice artichoke controno.
Extraordinary and much more but I don't find the right word. P. compliments really good darling. D. I send you 1 big hug and I wish you a good day. D.
Hayırlı günler, ellerinize, emeğinize sağlık. Çok leziz ve iştah açıcı görünüyor.
I copy the recipe.
A kiss and see you soon.
but what a delight honey, and beautiful final presentation :)
Un plato buenisimo, y ademas bajo en calorias.
A very simple recipe, but we are sure it is really worth trying: tasty and original!
Hello, thanks for your comment.
I'm glad to receive your criticisms too!
Do not hesitate to give me some advice!
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