| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Cooking liv, Import | 1 | Servings | ||
INGREDIENTS
| 2 | lb | Cleaned squid, bodies cut into 1/4-inch rings and tentacles left whole |
| 1/4 | c | Plus 2 tablespoons olive oil |
| 1 | sm | Onion, finely chopped |
| 10 | Cloves garlic, cut into very thin slices | |
| 1 | ts | Fresh thyme or 1/2 teaspoon dried |
| 3 | c | Canned imported tomatoes, coarsely chopped and drained |
| 1 | c | Dry white wine |
| 12 | Baby artichokes or 4 large artichokes | |
| 1 | Lemon, juice of | |
| 15 | Pearl onions, peeled | |
| Salt and pepper | ||
| 1/2 | c | Pitted and halved nicoise olives |
| 2 | tb | Finely chopped parsley |
INSTRUCTIONS
Thoroughly rinse and dry the squid rings and tentacles on cloth towels. In a large heavy pot heat 2 tablespoons olive oil over moderate heat. Cook the onion until translucent. Add the garlic and thyme and cook for 1 minute. Add the squid and cook for 2 m inutes. Add the tomatoes and wine and bring the mixture to a simmer. Cover the pot and leave barely at a simmer over low heat for 45 minutes or transfer the pot, once the liquid has come to a simmer, to a 300 degree oven and bake for 45 minutes to 1 hour Recipe by: Cooking Live Show #CL8897 Posted to MC-Recipe Digest V1 #640 by "Angele and Jon Freeman" <[email protected]> on Jun 10, 1997
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