Griddled cuttlefish with raw artichoke salad, Grana and wholemeal bread

Ingredients

For 1 serving

• Cuttlefish200 g
• Artichokes1.5
• Grana Padano10 g
• Lemon0.5
• Whole wheat bread50 g
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, shellfish,

In season: November – April

Method

1. Fill a bowl with cold water and half the lemon juice. Clean the artichokes: remove the tough outer leaves until you reach the pale ones, cut off the tips and stem, halve them and remove the choke.
2. Slice the artichokes paper-thin, about 2 mm, and drop them straight into the lemon water so they don't blacken.
3. Rinse the cleaned cuttlefish, dry well and cut into strips about 2 cm wide. Heat a griddle over high heat until very hot.
4. Sear the cuttlefish for 2 minutes per side, until opaque white and lightly golden; season with salt and pepper only at the end.
5. Drain and dry the artichokes and dress with the oil, the remaining lemon juice, salt, black pepper and shavings of Grana Padano.
6. Serve the cuttlefish with the artichoke salad and the wholemeal bread.