Cuttlefish with Artichokes (Seppie con Carciofi)
Instructions
Clean the cuttlefish and cut into strips.
Cut the artichokes into wedges.
In a pan heat the oil with a clove of garlic and when took delete color.
Put in the jar cuttlefish, adjust salt and pepper, stir because insaporiscano and then sprinkle with white wine.
When the wine is almost evaporated, add enough water to almost cover the cuttlefish.
Bring to the boil, lower the heat and cook slowly for half an hour.
Then add the artichokes and bring to boiling.
Adjust salt and pepper.
Accompanying wines: Sauvignon DOC Terlano, Marino "superior" DOC, Sauvignon DOC Contessa Entellina.
Ingredients and dosing for 4 persons
- 800 g of cuttlefish
- 6 artichokes
- 1 glass dry white wine
- 1 clove of garlic
- Olive oil
- Salt
- Pepper