Marinated Calamari and Artichokes in a Spicy Vinagrette



4 servings



2 cups cleaned and chopped calamari, with tentacles and tubes
1/2 md. red onion, finely diced
1/4 cup red wine vinegar
1/4 cup tapenade
1/2 cup extra-virgin olive oil
1/2 cup crushed red chilies
16 baby artichokes, outer leaves removed and trmmed
2 heads frisee salad, washed, and spun dry
Salt, to taste
Freshly ground black pepper, to taste


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.

Author's Comments

Antipasto servings.

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