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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

Method

  • 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
  • 20 min preparation
  • 5 min cooking
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At A Glance

  • Serves 4 people
  • 20 min preparation
  • 5 min cooking

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