Cuttlefish and raw artichoke salad with toasted bread

Ingredients

For 1 serving

• Cuttlefish200 g
• Artichokes2
• Arugula30 g
• Bread50 g
• Parsley5 g
• Garlic1 clove
• Extra virgin olive oil10 g
• Lemon juice2 tablespoons
• Saltto taste

Contains: gluten, shellfish,

In season: February – April

Method

1. Prepare the artichokes: remove the tough outer leaves, cut off the tips, peel the stem, halve them and remove the choke. Slice them very thinly and put them straight into a bowl with half the lemon juice so they don't brown.
2. Rinse the cleaned cuttlefish, pat dry and cut into strips about half a centimetre wide.
3. Heat half the oil in a frying pan over high heat with the crushed garlic clove, add the cuttlefish and sear for 3 minutes, stirring, until white and opaque; remove the garlic.
4. Combine the cuttlefish, drained artichokes and washed rocket and dress with the remaining oil, the rest of the lemon juice, a pinch of salt and chopped parsley.
5. Slice the bread and toast it for 2–3 minutes, until golden and crisp; serve it with the salad.