Squid with Artichoke Hearts and Potatoes.
Traditional recipe and Bimby.
Today’s dish is a complete dietary meal, suitable for all ages. Very tasty, easy to make, it will take you little time.
The combination of ingredients allows the crunchiness of the squid and artichoke hearts to be embraced by the creaminess of the potato starch, making this dish a real delight.
You can substitute squid with cuttlefish.

Thought for you:

Cost: Very economical
Preparation time: 20 Minutes
Portions: 4
Cooking methods: Stove
Cuisine: Italian
Seasonality: Fall, Winter, and Spring

Ingredients

Squid with Artichoke Hearts and Potatoes

10.5 oz artichoke hearts
21 oz squid (or cuttlefish cleaned and with skin.)
14 oz potatoes
3 tbsp extra virgin olive oil
Half lemon
2 oz onion
1 clove garlic
1 bunch chopped parsley
to taste salt
to taste pepper
2/3 cup white wine
2/3 cup water

Squid with Artichoke Hearts and Potatoes

Tools

3 Bowls
1 Cutting Board
1 Knife
1 Skillet

Steps

Squid with Artichoke Hearts and Potatoes

Clean the squid and cut them into rings, and the tentacles in half.
Clean artichokes, cut them into wedges, remove the choke, and put them in a bowl with water and lemon. You can also use frozen artichoke hearts to save time.
Chop the onion and garlic.
Peel the potatoes, cut them into 3/4 inch pieces, and place them in a bowl with water.
In a skillet, put the extra virgin olive oil, chopped onion, and garlic and cook for about 3 minutes, then add the tentacles first as they are a bit tougher compared to the rest of the squid.
Sauté them for a moment and then add the potato pieces, stirring constantly, add the artichoke hearts after 1 minute, and cook for about 3 minutes.
Now you can add the squid rings,
mix and deglaze with white wine.
Let it evaporate and then pour in a glass of water, adjust the salt, cover, and let it cook on high flame for another 5 minutes.
In the meantime, finely chop the parsley.
Now you can serve, with a grind of pepper on top according to your taste and a sprinkle of chopped parsley.
Here are the squid with artichoke hearts and potatoes ready.
Wash and then clean the squid, cut them into rings, and the tentacles in half.
Peel the artichokes, cut them into wedges, remove the choke, and put them in a bowl with water and lemon. You can also use frozen artichoke hearts to save time.
Put the parsley in the bowl and chop for 10 seconds at speed 10. Gather with the spatula and set aside.
Place the onion and garlic in the bowl, chop for 10 seconds at speed 5. Gather with the spatula, then add the extra virgin olive oil and let it flavor for 3 min. at 230°F reverse speed 1 with the basket on top.
Add the tentacles to the bowl, and continue cooking for 2 minutes reverse speed 1.
Now you can add the potato pieces, artichoke hearts, squid rings, water, and wine.
Place the basket or splash guard on top and cook for 10 min. reverse at 212°F speed 1.
After the time, check if the potatoes are cooked, adjust salt and pepper, and, if necessary, continue cooking for a few more minutes, depending on the size of the potatoes.
Now you can serve, with a grind of pepper on top according to your taste and a sprinkle of chopped parsley.
Here are the squid with artichoke hearts and potatoes ready.