Marinated Calamari And Artichokes In A Spicy Vinagrette

Recipe Ingredients

2 cups	292g / 10oz	Cleaned and chopped calamari, with
		Tentacles and tubes (abt 2 1/2 lbs raw)
1/2		Red onion - finely diced (medium)
1/4 cup	59ml	Red wine vinegar
1/4 cup	59ml	Tapenade (Black Olive Paste) - (see recipe)
1/2 cup	118ml	Extra-virgin olive oil
1/2 cup	73g / 2.6oz	Crushed red chilies
16		Baby artichokes - outer leaves removed
		And trimmed
2		Frisee salad heads - washed, and
		Spun dry - (abt 2 cups)
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

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, about 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.

This recipe yields 4 antipasto servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-5639) - from the TV FOOD NETWORK

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