Pasta with artichokes, calamari and lemon

Procedure

Clean the artichokes by removing the outer leaves and the ends. Peel the stem so as to obtain the tender part, and, then, Clean the artichokes so that you get the middle part, the heart. Divide the artichoke heart in half, delete the internal barbette. Put the stem and artichoke hearts in cold water, acidulated with lemon juice.

Wash the squid, dry them. Cut the body ring or strips. Split the code into two or three parts, depending on the size of the squid. In a pan, sauté a clove of garlic and a little chopped onion. Add the squid and saute over high heat, until they have changed color. Deglaze with white wine, add salt and freshly ground black pepper. Cook for a few minutes, until the alcohol contained in the wine has evaporated.

Pasta with artichokes, calamari and lemon

Thinly slice the artichokes and sauté over high heat in a pan with extra virgin olive oil, salt and pepper. Artichokes should be golden but remain crunchy. When the artichokes are ready, add the squid with their sauce.

Boil the pasta in salted water and drain it al dente. Store cooking water. Toss the pasta with the sauce of squid and artichokes. Add a little cooking water and a drizzle of extra virgin olive oil, so as to obtain a cream. A focus strictly off, grate on pasta with calamari and artichoke lemon zest. Serve immediately, Enjoy your meal!

MATCHING: Bianchello Metauro Doc, produced by Cantine Mariotti, Montemaggiore al Metauro in the province of Pesaro Urbino (Brands). This elegant white wine smells like acacia and broom flowers; the palate is very fresh, persistent and savory. In conjunction with this recipe, It can promote and enhance the savory taste of the squid, bringing out well the citrus notes of lemon. Serve cool, around 10 degrees of temperature.