When I go on vacation in Italy I can indulge in fish recipes, like this squid and artichokes in a pan. Yes — since in the Netherlands there are few varieties, when I’m in Italy the first thing I do is visit the fish counter. This time I found some beautiful fresh squid; could I not buy them?
Well, that’s not the only ingredient I miss at home: there are also some vegetables, fresh and frozen, that I can’t find here. Like frozen artichoke hearts: they’re great, already cleaned; just leave them out of the freezer for about 10 minutes and you can slice and cook them. They’re ideal for preparing this tasty main course.
The result is a delicious, very satisfying and nutritious dish. A light main course with the side included, easy to prepare. Here’s how I made it.
Other light fish main courses are here:
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 5 Minutes
- Cooking time: 20 Minutes
- Portions: 3 People
- Cooking methods: Stovetop
- Cuisine: Healthy
- Seasonality: Autumn, Winter and Spring
Ingredients
- 1 lb 2 oz lb squid (or cuttlefish, cleaned, fresh or thawed)
- 1 lb 2 oz lb artichoke hearts (frozen)
- 1 tbsp extra virgin olive oil
- 1 clove garlic
- 1 bunch parsley
- to taste chili pepper (optional)
- to taste salt and pepper
- Total points = 13 WW points
- Points per serving = 4 WW points
Steps
Take the artichoke hearts out of the freezer about ten minutes earlier so they can thaw a bit. In the meantime, rinse the squid and cut them into rings.
If the tentacles are large, cut them in half. As soon as you can, cut the artichokes into 3 or 4 wedges.
Sauté the garlic sliced with two teaspoons of oil in a large pan or a nonstick wok. If you like, add some chili powder or fresh chili cut into rings.
As soon as the garlic begins to sizzle, add the artichokes and stir well; after about 1 minute cover, lower the heat and let cook for 5–10 minutes.
When the artichokes have softened, increase the heat and add the well-drained squid. Add a little salt and cook the squid and artichokes for a few minutes, stirring often.
Cover and let cook for about 5–10 minutes over moderate heat. When everything is cooked, adjust the salt and add some of the chopped parsley and the second teaspoon of oil.
Ready: place everything on a serving dish, garnish with the remaining chopped parsley and serve the squid and artichokes at the table.
A really simple and quick main course to prepare even at the last minute. Serve it with some wholemeal bread to soak up the sauce or add cubes of boiled potato in the last minutes of cooking. I like to squeeze some lemon juice over it.
At home we really enjoyed this dish; if you like it too, leave me a comment below or on Facebook.
Enjoy your meal!
by Giovanna Buono
