Squid and artichoke stew with polenta

Ingredients

For 1 serving

• Squid200 g
• Artichokes2
• Garlic1 clove
• Vegetable broth150 ml
• Polenta (cornmeal)45 g
• Extra virgin olive oil12 g
• Parsleyto taste
• Lemon juiceto taste
• Saltto taste
• Black pepperto taste

Contains: shellfish, celery,

In season: November – April

Method

1. Fill a bowl with cold water and a little lemon juice. Prepare the artichokes by removing the tough outer leaves, the tips and the choke, peel the stem and cut them into wedges, dropping them straight into the acidulated water. Heat the vegetable stock.
2. Clean the squid, removing the head, innards, quill and skin, rinse and cut into rings about 1 cm wide; peel and crush the garlic.
3. Heat the oil in a saucepan over medium heat with the garlic for a minute, until just golden; add the squid and drained artichokes and stir for 3 minutes, then pour in the hot stock, salt, cover and cook for 25 minutes over low heat, until the squid and artichokes are tender to a fork.
4. For the last 10 minutes bring the water for the polenta to the boil with a pinch of salt, pour in the instant polenta in a thin stream while whisking and cook for 5–8 minutes over low heat, until thick and soft.
5. Season the stew with salt and black pepper, spoon the polenta onto plates, top with the squid and artichokes and their juices and finish with chopped parsley.