Cuttlefish with artichokes
Ingredients for 4 servings:
– cuttlefish already cleaned 600 gr.,
– artichokes already cleaned 600 gr.,
– 4 tablespoons of extra virgin olive oil,
– half glass of white wine,
– juice of half lemon,
– 1 clove of garlic,
In a pan, brown garlic, onion and artichokes in olive oil. Add the cuttlefish cut into small pieces and salt. Pour the white wine and cook for 20 minutes over a low heat. After cooking, sprinkle with parsley and lemon juice.
Notes: traditional recipe of Italian sea cuisine, comes from Puglia region (southern Italy). Dish rich in proteins of high biological value, low in fats and with a good supply of vitamin A, D, calcium, iron, phosphorus, sodium and iodine. The artichokes have diuretic and disinfectant properties, they supply few calories, fibers and organic acids.
Proteins 25 gr.
Carbohydrates 4,8 gr.
Fats 12,5 gr.
Fibers 8,3 gr.
Cholesterol 80 mg.