Servings:
4
Prep time:
40
Cooking time:
50
INGREDIENTS
- For the dish:
- - 7 artichokes
- - 4 squid, fresh
- - 2 cloves of garlic
- - 1 vegetable stock cube without glutamate
- - ½ cup of dry white wine
- - 1 tablespoon of tomato paste
- - 1 lemon
- - Olive oil
- - salt
- For the filling:
- - 30 g of ginger
- - 10 g of parsley
- - 2 tablespoons of Parmesan cheese
- - 1 tablespoon of breadcrumbs
- - 1 egg
INSTRUCTIONS
- Clean the artichokes and chop finely.
- Heat 5 tablespoons of oil in a pan with the crushed garlic, add the artichokes and crumbled stock cube and cook on low heat, covered, stirring occasionally (about 10 minutes). At the end drain in a colander collecting their oil in a bowl.
- Clean the squid and cut the tentacles into pieces.
- Finely chop ginger and parsley, roughly chopped half of the artichokes with the garlic and mix with parmesan cheese, bread crumbs and egg.
- Fill the bags of squid with the mixture for 2 thirds, and seal with toothpicks.
- Pour the oil of artichokes in the pan, if scarce add a little oil, and put in squid and tentacles. Saute over medium heat on both sides, moisten with the wine and let it dry. Combine the concentrate, fry for 2 minutes and pour a large cup of boiling water. Cover and simmer for about 30 minutes, adding water, do not dry the sauce too much. At the end add the mixture of advanced artichokes, cook for 2 to 3 minutes and turn off.
