Squid and Artichoke Soup
Several times in my life I’ve bravely attempted to eat the fried calamari served by a seafood themed chain restaurant. One of those land-locked restaurants belonging to the same big corporation that owns the restaurants with “chefs” who are trained in a Tuscan “culinary institute”.
With tough, chewy deep fried rubber bands as my point of reference you can understand why I have always disliked squid. When I went through my assigned recipes and found I had not one but THREE of the eight recipes in the book featuring squid, I wondered what the gods had against me.
I wasn’t looking forward to wasting all that tender, delicious artichoke on squid. But, I signed up for this project with my eyes wide open. So off to Global Foods I went, to buy the frozen squid. Thankfully it was already cleaned and ready to prepare, no messy ink or guts to have to worry about.
Prep was easy, enough. Slice the squid into rings; shave the trimmed artichoke finely; chop the garlic and parsley.
After the initial sauté I added the wine. I was a little surprised at the recommended cooking time for the squid – 40 minutes. Wow, when I ordered calamari it only took a few minutes to be delivered. After adding the artichoke I cooked another 15 minutes or so. That means the squid cooked for almost an hour all told.
Additional seasoning and it was ready to pour over the slices of garlic bread in our bowls. It did smell wonderful. The broth was rich and flavorful. The artichokes were tender and buttery. The squid passed the grandson test with flying colors. Of course he had never tasted it in any form before, so he didn’t have preconceptions to overcome. Plus, what four-year-old can resist food that can be used as a prop to clown around?
And what about my opinion? Let’s just say that I’m anticipating with relish to my next two squid recipes.
It looks delicious and an A+ for courage. I think ink and guts would have been even MORE fun!
I love the picture of your kiddo playing with the calamari! I have a 4 year old as well…so this is a recipe I must try! 😉 Very nice work, Deborah.
oops! i meant your ‘grandson’…i just re-read your post. sorry…you don’t look old enough for grandkids! 😉
Looks yummy Deborah and what a cute photo of your grandson.
I really like squid, it is so versatile and amazingly economical. This is another soup I will have to try!
I never would have put squid and artichoke together, but that looks delicious! I remember the first time I got little squid pieces in a salad … they all got picked out and sat on the edge of the plate. LOL
I agree with Palma – A+ for courage! Looking forward to your next squid recipes, too.
I have never cooked with squid, but this recipe sounds really good! And our artichokes are ready to be picked too!
Good job!
Such an interesting soup. It’s one you cannot imagine how it will taste. Maybe I’ll just have to make it one of these days. I do love squid, and don’t even mind cleaning them. I have 5 small artichokes in my refrigerator to make an artichoke torta this weekend.
Good for you, Deborah! You have demonstrated that there is nothing unpleasant about squid, unless the cooking makes it so. How can it be bad when it is prized by the keen palates both of the Italians (and other Mediterranean people) and of the Japanese (and other Pacific people).
In 1990, I was involved in creating an Italian restaurant in Atlanta. One of the items I put into the inaugural menu was this very soup. The staff was aghast. The public began to order it and it was very quickly a hit, as was the restaurant. When you are cooking squid again, remember, either cook it seconds on very hot fire, or slowly, over a gentle simmer.