CookEat Recipe
Charred Artichoke and Cannellini Beans
Charred artichoke hearts and warm cannellini beans are combined with quickly cooked squid, saffron and paprika. Serve with natural yogurt and baguette toasts.
Method
Steps
Step 1
Use canned artichoke hearts in water and canned cannellini beans, weighed drained and rinsed. Pat the artichokes dry and quarter. Crush the saffron threads into 1 tablespoon hot water and infuse for 5 minutes.
Step 2
Use cleaned raw squid, with quill, innards, beak and skin removed; cut the body into thin rings and the tentacles into small pieces. Heat 1 tablespoon olive oil in a wide pan over medium-high heat and cook the squid for about 2–3 minutes, turning, until a clean thermometer reads 74°C in the thickest pieces. Transfer to a clean bowl.
Step 3
Heat 1 tablespoon oil in the pan. Sear the artichokes for 2–3 minutes per side until coloured. Add the cannellini, paprika and saffron infusion and warm for 3 minutes, then fold in the cooked squid.
Step 4
Slice the baguette, brush with the remaining tablespoon oil and toast in a pan for 1–2 minutes per side. Divide the squid and vegetables among four plates, spoon yogurt around them and serve with the toasts.
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