Name: Marinated Calamari And Artichokes in a Spicy Vinagrette
Ingredients: 2 c Cleaned and chopped calamari; with; Tentacles and tubes; (abt 2 1/2 lbs raw); 1/2 md Red onion; finely diced; 1/4 c Red wine vinegar; 1/4 c Tapenade (Black Olive Paste); see * Note; 1/2 c Extra-virgin olive oil; 1/2 c Crushed red chilies; 16 Baby artichokes; outer leaves removed; And trimmed; 2 Frisee salad heads; washed, and; Spun dry -; (abt 2 cups); Salt; to taste; Freshly-ground black pepper; to taste

The standard of practical holy living has been so low among Christians that very often the person who tries to practice spiritual disciplines in everyday life is looked upon with disapproval by a large portion of the Church. And for the most part, the followers of Jesus Christ are satisfied with a life so conformed to the world, and so like it in almost every respect, that to a casual observer, there is no difference between the Christian and the pagan.

Hannah Whitall Smith

CATEGORY	CUISINE	TAG	YIELD
		Molto03	4	servings

INGREDIENTS

2	c	Cleaned and chopped calamari; with
		Tentacles and tubes; (abt 2 1/2 lbs raw)
1/2	md	Red onion; finely diced
1/4	c	Red wine vinegar
1/4	c	Tapenade (Black Olive Paste); see * Note
1/2	c	Extra-virgin olive oil
1/2	c	Crushed red chilies
16		Baby artichokes; outer leaves removed
		And trimmed
2		Frisee salad heads; washed, and
		Spun dry -; (abt 2 cups)
		Salt; to taste
		Freshly-ground black pepper; to taste

INSTRUCTIONS

* Note: See the "Tapenade (Black Olive Paste)" recipe which is included in
this collection.
Bring 6 quarts water to boil. Prepare a large mixing bowl of ice water.
Plunge cleaned calamari into boiling water and cook until just opaque,
about 1 1/2 to 2 minutes. Drain calamari and plunge into ice water to
refresh. Drain and set aside in mixing bowl In a separate mixing bowl,
whisk red onion, vinegar, Tapenade, olive oil and crushed chilies until
well mixed. Slice the artichokes paper thin and place into dressing bowl.
Add calamari to dressing and toss until well mixed and set aside one half
hour in refrigerator. To serve, toss calamari mixture with frisee, season
with salt and pepper and mix well. Divide among 4 plates and serve. This
recipe yields 4 antipasto servings.
Comments: The original recipe title as listed is "Marinated Calamari And
Artichokes In A Spicy Red Wine And Black Olive Vinaigrette".
Recipe Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK -
(Show # MB-5639 broadcast 02-20-1996) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - [email protected]
~or- [email protected]
07-09-1998
Recipe by: Mario Batali
Converted by MM_Buster v2.0l.

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