Marinated Calamari and Artichokes in a Spicy Vinagrette

by Kathleen Morrison

Servings: 4 servings

INGREDIENTS

2 cups cleaned and chopped calamari, with tentacles and tubes (approximately 2-1/2 lb. raw)
1/2 med. red onion, finely diced
1/4 cup red wine vinegar
1/4 cup Tapenade (Black Olive Paste -- see recipe elsewhere)
1/2 cup extra-virgin olive oil
1/2 cup crushed red chilies
16 baby artichokes, outer leaves removed and trmmed
2 frisee salad heads, washed, and spun dry (approximately 2 cups)
Salt, to taste
Freshly ground black pepper, to taste

INSTRUCTIONS

Bring 6 quarts water to boil. Prepare a large mixing bowl of ice water. Plunge cleaned calamari into boiling water and cook until just opaque, 1-1/2 to 2 minutes. Drain calamari and plunge into ice water to refresh. Drain and set aside in mixing bowl.

In a separate mixing bowl, whisk red onion, vinegar, Tapenade, olive oil and crushed chilies until well mixed. Slice the artichokes paper-thin and place into dressing bowl. Add calamari to dressing and toss until well mixed and set aside one half hour in refrigerator. To serve, toss calamari mixture with frisee, season with salt and pepper and mix well. Divide among 4 plates and serve.

CHEF COMMENTS

Antipasto servings.

Tagged: calamari, italian add tags

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