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Marinated Calamari And Artichokes in a Spicy Vinagrette

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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 - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
07-09-1998
Recipe by: Mario Batali
Converted by MM_Buster v2.0l.

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