Chef's Recipes

Squid with fennel and artichokes

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

By Hugh Wennerbom
  • Serves 4
  • 20 mins preparation
  • 5 mins cooking
Squid with fennel and artichokes
Squid with fennel and artichokes


  • 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


  • 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.

  • Author: Hugh Wennerbom