Italian Calamari with Artichokes is a classic Italian seafood dish that combines the delicate flavors of the sea with the earthy taste of fresh artichokes.
Tender calamari and artichokes are a perfect match, especially in spring, when fresh artichokes are at their best. This simple yet refined combination is popular in Italy for its light texture and naturally Mediterranean flavor.
You can use frozen calamari and artichokes for convenience, but when prepared with fresh ingredients, the dish has a more intense aroma and better texture. If you love Italian seafood recipes and are looking for an alternative to fried calamari, this is an excellent choice.
This Italian calamari with artichokes recipe uses just a few ingredients and comes together quickly. Garlic is gently sautéed in olive oil, the artichokes are cooked until tender, and the calamari are added at the end, since they need only a short cooking time to stay soft.
Finished with fresh parsley and a drizzle of extra virgin olive oil, calamari with artichokes is easy to make yet full of flavor. It can be served as a seafood appetizer or as a main course in larger portions, and it is perfect for special occasions or a simple Italian-style lunch.
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Ingredients
Prep Time: 30 Min | Cook Time: 20 Min | Servings: 4-6
- 800 g (1.7 lb) calamari
- 6 artichokes
- 100 ml (about ½ cup) extra virgin olive oil
- 100 ml (about ½ cup) dry white wine
- 2 garlic cloves
- 1 tablespoon chopped parsley
- Black pepper, to taste
- Salt, to taste
Instructions
How to Clean the Artichokes
Step 1) - Remove the stems, trim about 3 cm (1 inch) from the tops, and discard the tough outer leaves until you reach the tender, pale ones.
Step 2) - Cut each artichoke in half lengthwise. Using a knife, carefully remove the fuzzy inner choke and any thorns, if present.
NOTE: Thorny artichokes may have small, sharp thorns even in the heart, so make sure to remove them thoroughly.
Step 3) - Place the artichokes on a cutting board and cut each half into four wedges. As you work, transfer the wedges to a bowl of water with lemon juice to prevent them from browning, then set aside.
How to Clean the Calamari
Step 1) - Start by separating the tentacles from the body. Hold the calamari body in one hand and the head in the other, then gently pull the head away to remove the entrails. Once opened, remove the hard, transparent cartilage from inside the body.
Step 2) - Using scissors or a small knife, remove the horny beak located in the center of the tentacles. Cut away the eyes and discard the surrounding parts.
Step 3) - Peel off the outer skin from the body, then rinse the calamari thoroughly under running water to remove any remaining residue. Rinse the inside of the body and wash the tentacles as well, making sure to remove any traces of sand. Handle the calamari gently to avoid tearing them.
Step 4) - Pat the calamari completely dry with paper towels. Place them on a cutting board and slice the bodies into rings. Set aside.
NOTE: The size of the rings depends on the size of the calamari. If you are using small squid, you can leave them whole or simply cut them in half.
Let's Cook Artichokes and Calamari
Step 1) - Heat three tablespoons of extra virgin olive oil in a large pan and gently brown the garlic cloves.
As soon as the garlic becomes fragrant, add the chopped artichokes and stir well for about one minute. Pour in the white wine to deglaze the pan and season lightly with salt.
Step 2) - Cover with a lid, lower the heat and cook for 5 to 10 minutes, until the artichokes are tender.
Step 3) - Increase the heat slightly and add the well-drained calamari. Stir and cook for a few minutes, then cover again and continue cooking over moderate heat for about 5 to 6 minutes.
Step 4) - When both the artichokes and calamari are soft and well cooked, turn off the heat. Adjust seasoning with salt and pepper, add the chopped parsley, and finish with a generous drizzle of extra virgin olive oil. Stir gently and serve.
Storage
I recommend enjoying the calamari with artichokes right away, while they are still fresh and tender. If you have any leftovers, store them in an airtight container in the refrigerator and consume within one day.
When prepared with fresh ingredients, calamari with artichokes can also be frozen. Allow the dish to cool completely before freezing.
To save time, you can clean and prepare the artichokes in advance, up to one day ahead, and cook the calamari just before serving to ensure the best texture and flavor.
How to Serve
Calamari with artichokes is a versatile Italian seafood dish that works perfectly as an appetizer for a fish-based meal.
It can also be served as a main course, accompanied by slices of crusty bread or creamy, steaming polenta, which pair beautifully with the flavorful sauce.
This recipe is especially flexible. If you cut the calamari into smaller pieces, you can use it as a delicious sauce for pasta or as a base for a light and elegant seafood risotto, making it ideal for different occasions and serving styles.
Tips and Variations
As mentioned earlier, you can use frozen calamari and artichokes for this recipe.
However, when made with fresh, seasonal ingredients, the flavor will be more intense and aromatic.
If you like, you can enrich the dish by adding a small amount of tomato sauce or a handful of cherry tomatoes.
When serving calamari with artichokes as a main course, you can also add boiled or roasted potatoes. Potatoes pair beautifully with this dish and make it more filling and well balanced.
If you enjoy spicy food, add a pinch of chili pepper to the olive oil along with the garlic.
For a deeper seafood flavor, you can let a few anchovy fillets melt gently in the olive oil while sautéing the garlic.
More Italian Recipes with Calamari
Recipe Card
Calamari with Artichokes (Authentic Italian Recipe)
Ingredients
- 800 g calamari - 1.7 lb
- 6 artichokes
- 100 ml extra virgin olive oil - about ½ cup
- 100 ml dry white wine - about ½ cup
- 2 cloves garlic
- 1 tablespoon chopped parsley
- black pepper - to taste
- salt - to taste
Instructions
How to Clean the Artichokes
- Remove the stems, trim about 3 cm (1 inch) from the tops, and discard the tough outer leaves until you reach the tender, pale ones.
- Cut each artichoke in half lengthwise. Using a knife, carefully remove the fuzzy inner choke and any thorns, if present.NOTE: Thorny artichokes may have small, sharp thorns even in the heart, so make sure to remove them thoroughly.
- Place the artichokes on a cutting board and cut each half into four wedges. As you work, transfer the wedges to a bowl of water with lemon juice to prevent them from browning, then set aside.
How to Clean the Calamari
- Start by separating the tentacles from the body. Hold the calamari body in one hand and the head in the other, then gently pull the head away to remove the entrails. Once opened, remove the hard, transparent cartilage from inside the body.
- Using scissors or a small knife, remove the horny beak located in the center of the tentacles. Cut away the eyes and discard the surrounding parts.
- Peel off the outer skin from the body, then rinse the calamari thoroughly under running water to remove any remaining residue. Rinse the inside of the body and wash the tentacles as well, making sure to remove any traces of sand. Handle the calamari gently to avoid tearing them.
- Pat the calamari completely dry with paper towels. Place them on a cutting board and slice the bodies into rings. Set aside.NOTE: The size of the rings depends on the size of the calamari. If you are using small squid, you can leave them whole or simply cut them in half.
Let's Cook Artichokes and Calamari
- Heat three tablespoons of extra virgin olive oil in a large pan and gently brown the garlic cloves.
- As soon as the garlic becomes fragrant, add the chopped artichokes and stir well for about one minute. Pour in the white wine to deglaze the pan and season lightly with salt.
- Cover with a lid, lower the heat and cook for 5 to 10 minutes, until the artichokes are tender.
- Increase the heat slightly and add the well-drained calamari. Stir and cook for a few minutes, then cover again and continue cooking over moderate heat for about 5 to 6 minutes.
- When both the artichokes and calamari are soft and well cooked, turn off the heat. Adjust seasoning with salt and pepper, add the chopped parsley, and finish with a generous drizzle of extra virgin olive oil. Stir gently and serve.
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