Cuttlefish with Artichokes
- Gluten Free
- Energy Kcal 256
- Carbohydrates g 4.6
- of which sugars g 4
- Protein g 19.9
- Fats g 15.7
- of which saturated fat g 5.35
- Fiber g 6.4
- Cholesterol mg 83
- Sodium mg 552
- Difficulty: Easy
- Prep time: 20 min
- Cook time: 30 min
- Serving: 4
- Cost: Average
PRESENTATION
Simple Mediterranean flavors shine in this Cuttlefish with Artichokes recipe, which always looks inviting on any family table.Glossy pieces of tender cuttlefish sit alongside nicely cooked artichokes, making every plate look appealing with its good mix of colors and fresh greens.Bright citrus notes from the main ingredients make the cuttlefish taste both refreshing and a little nutty, just right for home cooks who enjoy everyday Mediterranean cooking.Kids and grownups notice the savory nut-warm aroma when this classic artichoke dish lands on the table—DELICIOUS doesn’t even begin to cover it.Mealtime is just more FUN when seafood dishes have this great combination of texture with healthy veggies.Every bite brings a nice balance of sea flavor and mild earthiness, which folks often remember from their favorite Spanish tapas dinners.This version feels right for cool-weather family meals, special gatherings, or regular weeknight dinners when something reliable and healthy is what you want. Classic for celebrations, great for a friendly get-together, or just a quick Tuesday meal…that classic low-carb, gluten-free satisfaction is a bonus home cooks appreciate every time.
Cuttlefish with Artichokes offers so much versatility for busy families looking for Spanish seafood recipes and healthy meal prep ideas—it just fits into real life.Since this dish is naturally low in carbs and loaded with nutrients, everyone feels good about serving it, whether you pair it with potatoes, add as a main course, or team it up with bright side salads.The tender bite of cuttlefish with the savory side of artichokes gives a satisfying contrast; that’s why most families put it in the regular dinner rotation.With the simple, accessible cephalopod cooking style here, you get easy success and that familiar Mediterranean taste without any fuss…nice for anyone planning quick dinner ideas or introducing fun Spanish tapas at home.Leftovers hold up well for healthy meal prep the next day, and if you’re hosting friends, a crisp white wine takes everything up a notch.Often, these classic flavors give both comfort and a sense of adventure, so even with little food prep time, families get a dish that’s delicious, good-looking, and truly loved by everyone around the table.
- INGREDIENTS
- Octopi 0.9 lb (400 g) - already cleaned
- Artichokes 8
- Extra virgin olive oil to taste
- Butter 2 tbsp (30 g)
- Pine nuts 1.1 oz (30 g)
- Thyme 4 sprigs
- Garlic 2 cloves
- White wine 1 glass
- Fish broth 1.1 cups (250 g) - or vegetable
- Parsley 1 tuft
- Shallot 1
- Fine salt to taste
- Black pepper to taste
How to prepare Cuttlefish with Artichokes
To prepare the cuttlefish with artichokes, start with the How to clean artichokes, remove the tougher outer leaves 1, then also remove the outer part of the stem and cut it a few inches below the base of the artichoke 2, also remove the tips, thus obtaining only the heart 3.
As soon as you finish cleaning an artichoke, to prevent it from darkening, rub it with half a lemon and then place it in a bowl with acidulated water (4-5), in this way you can proceed with cleaning all the artichokes without them darkening. Once the artichokes are cleaned, drain them well, cut them in half, remove the inner choke, and cut them into thin wedges 6.
In a pan, melt the butter and add the finely chopped shallot 7, and let it wilt for 10 minutes; when it is wilted, add the artichokes 8, brown them well, salt and pepper to taste 9.
Add a ladle of broth 10 and let them cook until they become soft, then turn off the heat and set the artichokes aside. Meanwhile, wash the cuttlefish under running water and drain them well 11. Then, in another large pan, place the oil and crushed garlic (if you want to remove it later, leave it whole) 12.
Add the cuttlefish, let them brown for 10 minutes 13, and then add the glass of wine, allowing it to evaporate 14. Cook over very low heat for 10 minutes, then add the artichokes 15 and mix everything well.
Let cook over low heat, covering with a lid until the cuttlefish become tender 16; if necessary, add a ladle of broth to prevent it from drying out. Five minutes before turning off the heat, add the chopped thyme and parsley 17, mix well, then add the pine nuts 18 and adjust the salt and pepper. Your cuttlefish with artichokes are ready to be enjoyed, serve them hot!