Here is a simple, healthy and tasty recipe. The cuttlefish with artichokes is a dish that brings proteins, vitamins, mineral salts, antioxidants and fibers, useful for the wellbeing of the gut and to keep at bay cholesterol and blood sugar levels. Moreover, the artichokes cooked in oil are also a precious source of iron and act by stimulating the work of the liver.
800 grams of cuttlefish
1 glass of white wine
2 anchovy fillets under oil
Extra virgin olive oil
Clean or buy already cleaned the cuttlefish. Cut the cuttlefish into strips of about 1 cm wide. Rinse the artichokes, remove the external leaves and the beard inside and cut into thin slices. Soak them in water where you have added a little lemon juice. Slice the shallot and sauté it in a frying pan. Add 1 tablespoon of parsley and the anchovies and lower the heat, let the anchovies melt slowly. Add the cuttlefish and sauté on medium heat for 5 minutes, stir often. Pour the wine and let it evaporate. Add 1 teaspoon of tamari sauce and a pinch of pepper. Keep on cooking for 10 minutes. Add the artichokes and cook for 15 minutes adding some ladles of water. After this time, add another tablespoon of parsley and serve.