Squid with fennel and artichokes
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Serves
4
Cooking Time
Prep time 20 mins, cook 5 mins
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500 gm
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baby squid, preferably Hawkesbury
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1 head
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green garlic (see note)
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2
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new-season globe artichokes
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1 large
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lemon (juice of)
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1 bulb
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fennel, shaved on a mandolin
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¾ cup (loosely packed)
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flat-leaf parsley leaves
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2 tbsp
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extra-virgin olive oil
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1
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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.
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2
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Drizzle squid with a little olive oil, season the squid and sear over high heat for 1-2 minutes or until just opaque.
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3
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Add squid to salad mixture, toss to combine and serve immediately.
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Note Green garlic is the mild young plant. Use the bulb and pale part of the stem.
RECIPE Hugh Wennerbom
PHOTOGRAPHY William Meppem
STYLING Emma Knowles