Cuttlefish with Artichokes

INGREDIENTS

• 1.5 kg (3.3 lb) cuttlefish
• 6 artichokes
• 1 lemon
• 2 cloves of garlic
• 6 anchovy fillets
• 1 cup of dry white wine
• 1 tsp chopped parsley
• 2 tsp extra virgin olive oil
• Salt, pepper

TIMES AND DIFFICULTY LEVEL

• 30 minutes
• Easy

PREPARATION

Peel the cuttlefish, remove the bone, the eyes and the ink sac, wash them, and cut them into pieces. Clean the artichokes, cut them into wedges, and dip them in water with the juice of one lemon. Rinse the anchovy fillets and pound them in a mortar. In a saucepan, brown the garlic with the oil, add the cuttlefish, salt, and pepper, and mix well. After a few minutes add the anchovy pesto. Add the wine and, when it has almost completely evaporated, lower the heat, and add enough water to cover the cuttlefish. Cook for 15 minutes, add the artichokes, and remove from the heat when still crunchy. Sprinkle with parsley. Serve with lemon if you want.  

NUTRITIONAL VALUE 

With the combination of cuttlefish and artichokes, two good sources of mineral salts, this recipe provides more than 10% of the recommended daily intake of calcium and iron.