Serves 4

Ingredients
800g of squid or calamari
4 tender artichokes
2 cloves garlic
10g mint leaves
1 lemon
Half a cup dry white wine
Extra virgin olive oil
Pinch of salt

Method

Clean the squid or calamari (or ask your fishmonger to do it).

Clean the artichokes by removing the tough outer leaves, slicing the tip and washing them. Then cut them in half and remove any excess leaves. Slice the artichokes into slices of about 1cm in thickness.

Peel and crush the garlic, then place in a large pan with a little extra virgin olive oil. Once the pan is hot, add the artichokes, season lightly and sauté for a minute.

Add the squid or calamari to the pan and cook over high heat for about four to five minutes. Add the white wine and let it evaporate.

Cover the pan for a few more minutes. Then remove the lid and add salt.

Drizzle a little olive oil before serving.

(This recipe is served at the Pegasus Restaurant.)

Saul Halevi is an Executive chef, Hotel Phoenicia, Floriana.