Baby Cuttlefish with Artichokes

Baby 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 cleaned baby cuttlefish
• 4 artichokes
• 1 garlic clove
• Parsley to taste
• 100 ml dry white wine
• Extra virgin olive oil to taste
• Salt to taste
• Pepper to taste
• Lemon juice
• Flour, as needed to lightly coat the baby cuttlefish (optional)

Preparation

1. Clean the artichokes by removing the tough outer leaves until you reach the tender ones, cut off the spiny tips and the stem. Divide them into four wedges and remove the inner “choke.” As you go, place the cleaned artichokes in water acidulated with lemon to prevent them from browning.
2. In a large enough pan, heat a little extra virgin olive oil and sauté one garlic clove until golden, then remove it.
3. Drain the artichokes from the water and add them to the pan, allowing them to lightly brown.
4. Lightly coat the baby cuttlefish with flour and add them to the pan with the artichokes.
5. Deglaze with the white wine and let the alcohol evaporate.
6. Lower the heat, cover the pan and cook for about 20-25 minutes, adding a little water if necessary to prevent the sauce from drying out too much.
7. Season with salt and pepper, and add chopped parsley toward the end of cooking.
8. Make sure the baby cuttlefish are cooked and tender and the artichokes are well combined.

Serve this dish hot, perhaps accompanied by a slice of toasted bread to best enjoy the sauce.

Fun Fact

Baby cuttlefish are very versatile mollusks in the kitchen, and paired with artichokes they create a combination of delicate yet bold flavors. In many Italian regions, this dish is prepared with the addition of cherry tomatoes or other vegetable pieces, so feel free to customize the recipe to your taste.