Cuttlefish with Artichokes
- 3 ½ lb cuttlefish
- 6 artichokes
- 2 cloves of garlic
- 2 tbsp extra virgin olive oil
- 1 cup dry white wine
- 3 desalted anchovies
- 2 lemons
- 1 tbsp parsley
Cut the cuttlefish into pieces, including the tentacles, and wash in abundant water.
Cut the artichokes into wedges after eliminating all the hard leaves and after removing the stalks. Put them into cold water acidulated with lemon juice.
Pound the anchovy fillets in a mortar.
Lightly brown the garlic in the oil in a pan over very high heat, then toss in the cuttlefish, season with salt and pepper, stir well, and after some minutes douse with the wine, allow to evaporate, and add the anchovy paste. Reduce the liquid and then turn down the heat. At this point add enough water to just cover the cuttlefish.
After 15 minutes’ cooking and before the cuttlefish are completely cooked, add the wedges of artichoke. Put the cuttlefish with the artichokes on a plate, sprinkle with chopped parsley and serve.