Name: Squid with fennel and artichokes
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4
Ingredients: 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 flat-leaf parsley leaves (loosely packed); 2 tbsp extra-virgin olive oil

Squid with fennel and artichokes

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

Serves 4

Prep

20M

Cook

Total

25M

Ingredients

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 flat-leaf parsley leaves (loosely packed)

2 tbsp extra-virgin olive oil

Method

Main

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.