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Squid with fennel and artichokes

You'll need

500 gm baby squid, preferably Hawkesbury 1 head green garlic (see note) 2 new-season globe artichokes 1 large lemon (juice of) 1 bulb fennel, shaved on a mandolin ¾ cup (loosely packed) flat-leaf parsley leaves 2 tbsp extra-virgin olive oil


  • 01
  • Clean squid, reserving tentacles, keeping small squid whole and halving large squid lengthways. Finely slice garlic. Pare back artichokes, remove the choke and slice as finely as possible. Toss with a little lemon juice to prevent discolouration. Combine garlic, artichoke, fennel, parsley, oil and remaining lemon juice in a bowl and season with salt and pepper.
  • 02
  • Drizzle squid with a little olive oil, season the squid and sear over high heat for 1-2 minutes or until just opaque.
  • 03
  • Add squid to salad mixture, toss to combine and serve immediately.
Note Green garlic is the mild young plant. Use the bulb and pale part of the stem.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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