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Squid and Artichoke Soup

Squid and Artichoke Soup

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Servings: 4 servings
Course: Main Dish
Ingredients Equipment Method

Ingredients
  

Main Ingredients
  • 1 pound whole squid preferably with sacs under 5 inches long (fresh) (455 g)
  • 1/2 cup extra virgin olive oil 120 ml
  • 1 tsp garlic chopped very fine (5 ml)
  • 3 tbsp parsley chopped very fine (45 ml)
  • Black pepper ground fresh from the mill
  • 1 cup dry white wine 240 ml
  • 1 large or 2 medium artichokes
  • The juice of 1/2 lemon
  • Salt
  • For each serving: 1 thick slice of crusty bread grilled or browned in the oven, rubbed lightly with a peeled mashed garlic clove

Equipment

  • Pot
  • Oven

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Put a slice of garlicky bread in each bowl, pour soup over it, and serve at once.
  8. Source pages: p.175-p.176

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