Octopus and artichokes stewed with potatoes

Ingredients

For 1 serving

• Octopus200 g
• Artichokes1.5
• Potatoes150 g
• White wine30 ml
• Extra virgin olive oil10 g
• Garlic1 clove
• Parsleyto taste
• Saltto taste

Contains: shellfish, sulphites,

In season: November – April

Method

1. Rinse the octopus under cold water, removing any sand from the suckers, and cut it into pieces of about 3 cm.
2. In a saucepan warm the oil with the crushed garlic over medium heat, add the octopus and cook for 5 minutes, stirring, until it releases its liquid and turns deep purple.
3. Pour in the white wine and let it bubble for a minute, until the smell of alcohol is gone; cover and cook over low heat for 35 minutes, stirring now and then.
4. Meanwhile clean the artichokes: remove the tough outer leaves until you reach the pale ones, cut off the tips, peel the stem, cut into wedges and remove the choke. Peel the potatoes and cut them into roughly 2 cm cubes.
5. Add the artichokes and potatoes to the octopus with half a glass of water, cover and cook for another 20 minutes, until the potatoes and artichokes are tender and the octopus is easily pierced.
6. Taste and add salt only if needed, as octopus is naturally salty; remove the garlic and finish with chopped parsley.