Squid is simmered in olive oil, garlic, parsley, and wine until tender, with water added as needed to keep it covered. Thin-sliced artichokes are added near the end and cooked until tender, then the soup is served with garlicky bread.
Ingredients
Equipment
Method
- Clean the squid. Cut the sacs into narrow rings about 1/4 inch wide or less. Split larger tentacle clusters and cut any long tentacles as directed.
- Put the olive oil and garlic in a soup pot over medium heat and cook until the garlic is lightly colored. Stir in the parsley, add the squid, turn it to coat, add generous grindings of pepper, and pour in the wine.
- Add water if needed to cover the squid by at least 1 1/2 inches. When the liquid begins to simmer, cover and lower the heat to medium-low.
- Cook 40 minutes or more, until the squid is tender when tested with a fork. Keep the liquid level at least 1 1/2 inches above the squid by adding water when needed.
- Clean the artichoke and slice it lengthwise as thinly as possible, keeping part of the stem where possible. Hold the slices in cold water with the lemon juice.
- When the squid is tender, add salt and stir. Drain and rinse the artichokes, add them to the pot, add enough water to cover by about 2 inches, salt again lightly, cover, and cook until the artichoke is tender, about 15 minutes. Taste and correct for salt and pepper.
- Put a slice of garlicky bread in each bowl, pour soup over it, and serve at once.
- Source pages: p.175-p.176