Rec: Braised Squid With Artichokes

1 lemon
4 large artichokes, trimmed (see instructions below)
3 tablespoons extra virgin olive oil
1 tablespoon minced garlic
2 anchovy fillets, chopped (optional)
2 pounds cleaned squid, the bodies cut into rings
Freshly ground black pepper
Minced parsley for garnish


To trim an artichoke, first remove all the large outer leaves
by snapping them off at the base. Then cut off only the
bottom inch or so of the stem. Use a paring knife or a good
vegetable peeler to peel the stem and remove the remaining
tough bits from all around the bottom. Cut off the conical top
of the artichoke, about an inch to an inch and a half from the
top, then cut the artichoke in half from top to bottom.Use a
spoon to completely dig out the choke, the tiny unformed
leaves in the center that may be tinged purple. Whether for
this recipe or another, the bottoms should be immediately
plunged into acidulated water -- a bowlful with a half a lemon
squeezed in, or 10 parts water to one part vinegar -- to
preserve their color until cooking.




Cut the lemon in half, squeeze the juice into a bowl of water,
and add the lemon halves. Cut the trimmed artichokes into 4
pieces each, and as they are done, add them to the lemon
water. Place a large skillet or broad saucepan over MEDIUM
heat and add 2 tablespoons of the oil; a minute later, add
the garlic and anchovies. Cook, stirring occasionally, until
the anchovies break up and the garlic begins to color, 3 to
5 minutes. Add the squid and the artichokes, stir, cover.
Uncover and stir the mixture every 5 minutes or so. When
the squid and artichokes begin to become tender, after 15 or
20 minutes, uncover and cook until most of the liquid has
evaporated and the squid and artichokes are tender, about
10 to 15 minutes longer. Season with pepper. It's highly
unlikely this dish will need added salt, especially if you use
anchovies, but taste and see. Stir in the remaining olive oil,
garnish with the parsley and serve.



Serves 4
Squid will become rubbery if reheated