Chefs' Recipes

Squid with fennel and artichokes

A recipe from Australian Gourmet Traveller for Hawkesbury baby squid with fennel and artichokes by chef Hugh Wennerbom.
Squid with fennel and artichokes

Squid with fennel and artichokes

William Meppem




1.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.
2.Drizzle squid with a little olive oil, season the squid and sear over high heat for 1-2 minutes or until just opaque.
3.Add squid to salad mixture, toss to combine and serve immediately.

Green garlic is the mild young plant. Use the bulb and pale part of the stem.


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