Stewed Cuttlefish with Artichokes is a seafood main course with a light, delicate flavor where the taste of the mollusks pairs perfectly with this vegetable.
How do you prepare stewed cuttlefish with artichokes?
The recipe is very easy: just cut the cuttlefish into strips and the artichokes into slices, then cook the cuttlefish in a pan, add the artichokes and let everything simmer over low heat for a few minutes (the detailed steps are in the recipe).
As with all traditional recipes there are different versions; the Stewed Cuttlefish with Artichokes recipe we’ll cook together today is one of my mom’s specialties, her special recipe passed down from my grandmother … I’m just sorry you can’t smell it.
Prepare Stewed Cuttlefish with Artichokes — it’s great served hot or warm as an appetizer (in small portions), as a main course, or even as a single-dish meal when served with toasted bread croutons.
If you have a little left over, use the stewed cuttlefish with artichokes to dress a good plate of spaghetti — you’ll love it!
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Cooking time: 30 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Easter
- Energy 378.13 (Kcal)
- Carbohydrates 8.45 (g) of which sugars 2.08 (g)
- Proteins 27.90 (g)
- Fat 26.33 (g) of which saturated 3.37 (g)of which unsaturated 0.09 (g)
- Fibers 3.10 (g)
- Sodium 1,181.02 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
WHAT YOU NEED TO MAKE STEWED CUTTLEFISH AND ARTICHOKES
- 750 g (approx. 1.65 lb / 26.5 oz) cuttlefish
- 4 artichokes
- Half glass dry white wine
- 5 tbsps extra virgin olive oil
- 1 clove garlic
- parsley (a small bunch)
- 1 lemon (juice)
- to taste salt
Tools
- Pan
HOW TO MAKE STEWED CUTTLEFISH AND ARTICHOKES
First wash the cuttlefish (previously cleaned — see NOTE 1 at the bottom of the recipe) under running water, detach the head from the tentacles and cut them into thin strips.
Clean the artichokes by cutting off the stem and the tip of the leaves, then remove the outer, tougher leaves to reach the inner, lighter, softer ones.
Cut the artichokes into quarters and remove the fuzzy choke at the base with a small knife. At this point slice them thinly and leave them soaking in water with lemon until you use them (this prevents them from darkening).
Heat the oil together with a crushed clove of garlic in a nonstick pan, let it flavor for 1 minute, remove the garlic, then add the cuttlefish and brown over high heat for 5 minutes. Add the artichokes and cook for another 5 minutes, still over high heat.
Pour in the white wine, let it evaporate, then lower the heat. Season with salt and pepper and continue cooking over medium-low heat for about 20 more minutes. The cuttlefish should be tender and the artichokes cooked.
Test with a fork and, if necessary, extend cooking for another 5 minutes, adding a little water if the sauce has dried out too much.
Serve the stewed cuttlefish with artichokes sprinkled with chopped fresh parsley and accompanied by toasted bread croutons.
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NOTES
CUTTLEFISH: If you use fresh cuttlefish I suggest having the fishmonger clean them for you; at home you will just need to rinse them under water before using. If you choose frozen ones they are usually already cleaned, so you will only need to thaw them — be aware they may be a bit tougher. If needed, continue cooking for a few more minutes.
HOW TO CUT THE CUTTLEFISH: If the cuttlefish are large, cut them into strips; if they are small you can leave them whole — just detach the tentacles from the rest of the mollusk.
ARTICHOKES: Any variety of artichoke works for this recipe. I do not recommend using frozen artichokes because they often have a vinegar aftertaste.
STORAGE
Stewed cuttlefish with artichokes can be stored in an airtight container in the refrigerator for up to 2 days. If you used fresh cuttlefish you can freeze them and they will keep for about 1 month. To consume, simply take them out of the freezer a few hours before.
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