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Seppioline con carciofi

17/11/2023

Cuttlefish with artichokes is a refined and flavorful dish, perfect for those who love the flavors of the sea and the land. Here is the recipe:

Ingredients

  • 500 g of cleaned cuttlefish
  • 4 artichokes
  • 1 clove of garlic
  • Parsley to taste
  • 100 ml of dry white wine
  • Extra virgin olive oil to taste
  • Salt to taste
  • Pepper to taste
  • Lemon juice
  • Flour, as much as needed for dusting the cuttlefish (optional)

Preparation

  1. Clean the artichokes by removing the tougher outer leaves until you reach the tender ones, cut off the spiny tips and the stem. Cut them into quarters and remove the “beard” inside. As you clean them, place the artichokes in water acidulated with lemon to prevent them from turning black.
  2. Heat some extra virgin olive oil in a large pan and fry a clove of garlic until golden, then remove it.
  3. Drain the artichokes from the water and add them to the pan, allowing them to brown slightly.
  4. Lightly flour the cuttlefish and add them to the pan with the artichokes.
  5. Deglaze with white wine and let the alcohol evaporate.
  6. Lower the flame, cover the pan and let cook for about 20-25 minutes, adding a bit of water if needed to keep the sauce from drying out too much.
  7. Season with salt and pepper, and add chopped parsley towards the end of cooking.
  8. Make sure the cuttlefish are cooked and tender and the artichokes are well amalgamated.

I recommend serving this dish hot, possibly accompanied by a slice of toasted bread to fully enjoy the sauce.

Curiosity

Cuttlefish are very versatile mollusks in the kitchen, and when paired with artichokes they create a blend of flavors that are delicate yet decisive. In many Italian regions, this dish is prepared by adding cherry tomatoes or other vegetables, so do not hesitate to customize the recipe according to your tastes.