500 gm baby squid, preferably Hawkesbury1 head green garlic (see note)2 new-season globe artichokes 1 large lemon (juice of) 1 bulb fennel, shaved on a mandolin¾ cup (loosely packed)flat-leaf parsley leaves2 tbsp extra-virgin olive oil
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.
Drizzle squid with a little olive oil, season the squid and sear over high heat for 1-2 minutes or until just opaque.
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.