Squid (or Cuttlefish) with Artichokes and Garlic

1. 1

   Put the oil in a large skillet that can later be covered and place it over medium heat.

2. 2

   Add the garlic and, when it sizzles, the squid, along with a large pinch of salt and pepper, a couple of tablespoons of the parsley, and the anchovies.

3. 3

   Cook, stirring occasionally, until whatever liquid appears has evaporated.

4. 4

   Add the artichokes and some more salt and pepper and stir; add the wine and let it bubble away for a minute.

5. 5

   Cover and adjust the heat so the mixture simmers steadily but not violently.

6. 6

   Cook until the squid is tender, at least 30 minutes and probably a little longer.

7. 7

   Taste and adjust the seasoning, stir in the remaining parsley, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.