In Greek: καλαμαράκια γεμιστά με αγκινάρες, say: kah-lah-mah-RAHK-yah yeh- mee-STAH meh ah-gkee-NAH-res Artichoke hearts, rice, and a fabulous range of herbs make up the stuffing for small squid (calamari). Served with a lovely garlicky skorthalia on the side, crisp salad, and plenty of Greek olives, it makes a delightful meal.
- 3 to 3 1/2 pounds of small squid (calamari), cleaned (* see below)
- 2/3 pounds of artichoke hearts, finely chopped
- 1 pound of leeks (white stem only), finely chopped
- 6 green onions, finely chopped
- 3/4 bunch of fresh parsley, finely chopped
- 1 1/2 tablespoon of finely chopped fresh dill
- 1 1/2 tablespoon of capers, rinsed and drained
- 1 1/2 tablespoon of long-grain rice
- juice of 1 1/2 lemons
- 3 medium tomatoes, peeled, finely chopped
- 1 1/2 cup of olive oil
- 2/3 cup of dry white wine or dry (white) vermouth
- 1 1/2 teaspoon of sea salt
- 1/2 teaspoon of freshly ground black pepper
Prepare squid, leaving tentacles attached to the tubes.
Using 3/4 cup of the olive oil, sauté artichoke hearts, leeks, green onion, parsley, dill, and capers until nicely softened. Add rice, lemon juice, tomatoes, and a few tablespoons of the wine (or vermouth). Bring to a boil and cook until liquids reduce and the mixture is fairly dry.
With a teaspoon, stuff the calamari tubes and place in a pot with the remaining 3/4 cup of olive oil. Bring to a boil, add remaining wine, and reduce heat. Simmer until calamari are fork tender (about 30 to 45 minutes).
Serve lukewarm or at room temperature.
Yield: serves 6