The cuttlefish with artichokes is a dish from the Mediterranean tradition that captivates with its simplicity and authentic flavor. This recipe is perfect for those looking for a tasty and easy-to-prepare seafood main course, ideal for a family lunch or a refined dinner.
The combination of the tenderness of the cuttlefish and the characteristic slightly bitter taste of the artichokes creates an irresistible balance of flavors, enhanced by cooking with garlic and deglazed with beer, which adds softness and depth to the dish.
The preparation is simple and accessible to everyone: the cuttlefish are cut into pieces, while the fresh artichokes are cleaned and sliced. The garlic, sautéed in extra virgin olive oil, releases all its aroma, enriching the base of the dish. The beer, used for deglazing, gives a slight malty note that perfectly matches the flavor of the cuttlefish and artichokes, making them incredibly soft and tasty.
This recipe is perfect for those who want to enjoy a seafood dish without long preparations, representing a great alternative to classic fish pairings.
It can be served with a slice of crusty bread to accompany the delicious sauce or with a side of roasted potatoes to complete the meal.
Choosing quality ingredients, like fresh cuttlefish and seasonal artichokes, is essential to achieve an excellent result. With a few steps, you can bring to the table a genuine and refined dish, with a bold taste and perfect texture. A true triumph of Mediterranean flavors that will conquer everyone!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons, Spring
Ingredients
- 5 artichokes
- 2 lbs cleaned cuttlefish
- 1 garlic clove
- 1 glass of beer
- grated lemon zest
- salt and oil to taste
Tools
- non-stick pans
- steel pots
- cutting board
Steps
Here is the procedure:
Clean the artichokes by removing the outer leaves, which are the toughest, and the tips. Cut them in half and remove the inner choke. Divide them into wedges and keep them in lemon water for 15 minutes.
Put them in a pan with a drizzle of oil and a clove of garlic, add the cuttlefish and beer.
Salt and cover with a lid, cook for 40 minutes on low heat, adding water if necessary.
Grate the zest of a lemon and..enjoy your meal!
