Calamari with Artichokes (Authentic Italian Recipe)

Italian Calamari with Artichokes is a classic Italian seafood dish that combines the delicate flavors of the sea with the earthy taste of fresh artichokes.Tender calamari and artichokes are a perfect match, especially in spring, when fresh artichokes are at their best. This simple yet refined combination is popular in Italy for its light texture and naturally Mediterranean flavor.

📝 Ingredients

• 800 g calamari (- 1.7 lb )
• 6 artichokes
• 100 ml extra virgin olive oil (- about 1/2 cup)
• 100 ml dry white wine (- about 1/2 cup )
• 2 cloves garlic
• 1 tablespoon chopped parsley
• black pepper (- to taste)
• salt (- to taste)

👨‍🍳 Instructions

1. 1--- How to Clean the Artichokes ---
2. 2Remove the stems, trim about 3 cm (1 inch) from the tops, and discard the tough outer leaves until you reach the tender, pale ones.
3. 3Cut each artichoke in half lengthwise. Using a knife, carefully remove the fuzzy inner choke and any thorns, if present.NOTE: Thorny artichokes may have small, sharp thorns even in the heart, so make sure to remove them thoroughly.
4. 4cut: Place the artichokes on a cutting board and cut each half into four wedges. As you work, transfer the wedges to a bowl of water with lemon juice to prevent them from browning, then set aside.
5. 5--- How to Clean the Calamari ---
6. 6clean: Start by separating the tentacles from the body. Hold the calamari body in one hand and the head in the other, then gently pull the head away to remove the entrails. Once opened, remove the hard, transparent cartilage from inside the body.
7. 7temove: Using scissors or a small knife, remove the horny beak located in the center of the tentacles. Cut away the eyes and discard the surrounding parts.
8. 8rinse: Peel off the outer skin from the body, then rinse the calamari thoroughly under running water to remove any remaining residue. Rinse the inside of the body and wash the tentacles as well, making sure to remove any traces of sand. Handle the calamari gently to avoid tearing them.
9. 9cut: Pat the calamari completely dry with paper towels. Place them on a cutting board and slice the bodies into rings. Set aside.NOTE: The size of the rings depends on the size of the calamari. If you are using small squid, you can leave them whole or simply cut them in half.
10. 10--- Let's Cook Artichokes and Calamari ---
11. 11sauté: Heat three tablespoons of extra virgin olive oil in a large pan and gently brown the garlic cloves.
12. 12add: As soon as the garlic becomes fragrant, add the chopped artichokes and stir well for about one minute. Pour in the white wine to deglaze the pan and season lightly with salt.
13. 13cook: Cover with a lid, lower the heat and cook for 5 to 10 minutes, until the artichokes are tender.
14. 14add and cook: Increase the heat slightly and add the well-drained calamari. Stir and cook for a few minutes, then cover again and continue cooking over moderate heat for about 5 to 6 minutes.
15. 15serve: When both the artichokes and calamari are soft and well cooked, turn off the heat. Adjust seasoning with salt and pepper, add the chopped parsley, and finish with a generous drizzle of extra virgin olive oil. Stir gently and serve.