Mediterranean Stew with Squid, Artichokes & Olives

Name: Mediterranean Stew with Squid, Artichokes and Olives
Cook time: P2H
Total time: P2H
Yield: 6
Cuisine: Fusion
Ingredients: squid; olive oil; onions; garlic cloves; thyme; tomatoes, canned; white wine; artichokes; lemon; pearl onions; salt and black pepper; olives; parsley leaves

Submitted by sylver

YIELD

6 servings

PREP

10 min

COOK

2 hrs

READY

2 hrs

Ingredients

POUND SQUID
cleaned, bodies cut into 1/4 inch rings, tentacles left whole

CUP OLIVE OIL
plus 2 tablespoons

SMALL ONIONS
finely chopped

EACH GARLIC CLOVES
cut into very thin slices

TEASPOON THYME
fresh, or 1/2 teaspoon dried *

CUPS TOMATOES, CANNED
imported, coarsely chopped, and drained

CUP WHITE WINE
dry *

BABY ARTICHOKES
or 4 large artichokes *

EACH LEMON
juice of

EACH PEARL ONIONS
peeled *

X SALT AND BLACK PEPPER *

CUP OLIVES
nicoise, pitted, and halved *

TABLESPOONS PARSLEY LEAVES
finely chopped

Directions

Thoroughly rinse and dry the squid rings and tentacles on cloth towels.

In a large heavy pot heat 2 tablespoons olive oil over moderate heat.

Cook the onion until translucent.

Add the garlic and thyme and cook for 1 minute.

Add the squid and cook for 2 minutes.

Add the tomatoes and wine and bring the mixture to a simmer.

Cover the pot and leave barely at a simmer over low heat for 45 minutes or transfer the pot, once the liquid has come to a simmer, to a 300 degree oven and bake for 45 minutes to 1 hour.