Sautéed Calamari with Breadcrumbs & Braised Artichokes (Calamari con Pangrattato in Padella con Carciofi)

Instructions

For the artichokes:

1. First, clean the artichokes. Fill a large bowl with water and squeeze in the juice of the lemon. Peel away the tough outer leaves one by one until you see tender leaves that are yellow at the base. Cut off most of the stem, leaving about 3/4-inch or so. Trim the base with a small curved or paring knife until all of the tough green parts are removed. Next, cut about the top third of the artichoke off in order to remove any tough green parts at the top of the leaves. Cut the artichoke in half. If there is a choke, remove it with a small spoon or paring knife. Cut each artichoke into approximately 16 wedges, about 6-7 mm ( 1/4-inch) thick. Place the wedges in the acidulated water. Set aside. Note, during the process, you can rub each trimmed artichoke with the cut side of a lemon half to help prevent discoloration.
2.  Heat a large saute pan over low heat that will hold all of the artichokes in one layer. Add 2 tablespoons of the extra virgin olive oil and the smashed or halved garlic cloves. Cook over low heat, until the garlic is very lightly browned on all sides. Press down on each clove with a wooden spoon to extract its flavor and remove the garlic cloves. 
3. Next, add the drained artichokes to the pan along with some salt and freshly cracked black pepper. Stir gently to coat them in the garlic-infused oil. Add the white wine and cook, with the lid on, until tender. Stir from time to time, adding water a tablespoon at a time if necessary to keep the artichokes from burning or drying out too much. They should cook in about 15-20 minutes. Turn off the heat, check for seasoning, and set aside with the lid on to keep them warm. The artichokes can be prepared 1-2 days in advance and kept in the refrigerator until needed.

For the calamari:

1. In a large bowl, toss the cleaned and dried calamari rings and tentacles with 1-2 tablespoons of extra virgin olive oil, salt, and freshly cracked black pepper to taste. Next, add breadcrumbs and toss to coat.
2. Heat a large skillet over low heat and add enough olive oil to coat the pan, about 4 tablespoons. Add the garlic cloves and cook over low heat until very lightly browned on each side.
3. Once the garlic is lightly golden, press down on the cloves with a wooden spoon to extract their flavor and remove the garlic cloves. 
4. Turn the heat to medium-high/high and add the calamari. Saute, stirring frequently to prevent burning. You want the breadcrumbs to get nice and crispy but not burned. Cook until the calamari is tender and opaque and the breadcrumbs are golden. Taste for doneness and seasoning. This should only take a few minutes or the calamari will get tough. 
5. To plate, place the artichokes on a platter. (Re-heat them if necessary.) Drizzle them generously with extra virgin olive oil. Add the calamari on top, drizzle with extra virgin olive oil if desired, the chopped parsley, and freshly cracked black pepper. Serve immediately.