Squid and artichoke galette

Squid and artichoke galette- -2/29/13

Combining artichokes and squid is an unusal for a salad! The dish is made by mixing squid and artichoke together and then I sautéed them like potato pancake.

The texture and flavor of the dish is pretty amazing and very well balanced. The slight bitterness of the artichokes perked up the squid, and both had a soft chewiness that felt great in the mouth. This dish tastes like fried calamari with a twist. When the dish is brought to the table you have a choice of eating it as is or squeezing a bit of lemon juice to bring more brightness to the dish.

The squid and artichoke galette are served on a bed of arugula seasoned with an orange/honey vinaigrette.

Close look at the dish.

I served this dish at my Italian Chef's tasting menu and got rave review for it!

Preparation work..

Ingredients:

1 1/2 pound medium squid

2 artichokes

2 tablespoons canola oil

juice of 1 lemon, plus 6 to 8 wedges for squeezing

1/2 cup of all purpose flour

kosher salt and freshly grounded black pepper

3 ounces arugula

Orange/Honey vinaigrette:

1 tablespoon Dijon mustard

2 teaspoon honey

1/3 cup oil

salt & pepper

Squeeze of half an orange

1 finely chopped shallot

Clean all the squid by pulling away the head and tentacles from the body (tube). Reach into the body and pull out the entrails and the plastic like quill and peel the skin off. Cut about 1/2 inch wide and put into a bowl. Squeeze the base of the tentacles to force out the hard beaks and cut into 3 pieces.

Working with one artichoke at a time, snap off the tough outer green leaves until got are left with a small bullet shaped artichoke with pale yellow leaves then chop off all the leaves. Cut the stem flush with the bottom artichoke so that no green remains,

Scoop out and discard the fuzzy stuff on top of the choke.

Cut the choke in half and then slice them about 1/8 inch thick.

Add a tablespoon of oil in a large pan and heat a medium heat. Sautéed the artichoke until tender (about 2 minutes). Set aside.

Add oil and lemon juice into a bowl and then start mixing vigorously by hand so the oil emulsifies with the lemon juice.

Slowly add the flour and mix until a loose paste forms.

Season with salt and pepper.

Add the artichoke, mix well and then mix the squid and stir until well combined.

Heat a large pan over medium heat. Pour the batter to fill the pan and flatten the mixture with a spatula to resemble a potato cake. Cook about 3 minutes or until golden brown on the bottom.