Cuttlefish with artichokes and toasted bread

Ingredients

For 1 serving

• Cuttlefish220 g
• Artichokes2
• Garlic1 clove
• Parsley5 g
• Vegetable broth150 ml
• Bread50 g
• Extra virgin olive oil12 g
• White wine40 ml
• Lemon juiceto taste
• Saltto taste
• Black pepperto taste

Contains: gluten, shellfish, celery, sulphites,

In season: November – April

Method

1. Fill a bowl with cold water and the lemon juice. Prepare the artichokes: remove the tough outer leaves, cut off the tips, peel the stem, cut into wedges and remove the choke; drop them straight into the lemon water.
2. Clean the cuttlefish: separate the head from the body, remove the bone, innards, skin, eyes and beak; rinse and cut into strips about 1 cm wide. Heat the vegetable stock.
3. Peel and crush the garlic. In a saucepan heat the oil over medium heat with the garlic for 1 minute, add the cuttlefish and cook for 5 minutes, until white.
4. Pour in the white wine and let it bubble for 1–2 minutes, until you can no longer smell the alcohol.
5. Add the drained artichokes and the hot stock, season with salt and pepper, cover and cook over low heat for 25 minutes, until the cuttlefish and artichokes are tender and the liquid has reduced.
6. Meanwhile toast the sliced bread for 2 minutes per side, until crisp. Finish the stew with chopped parsley and serve with the toast.