Marinated Calamari And Artichokes In A Spicy Vinagrette

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Known as an Italian recipe, with similar versions prepared across other nations.

Ingredients 11 ingredients

1/4 cup red wine vinegar
2 cups cleaned and chopped calamari -- with tentacles and tubes -- (abt 2 1/2 lbs raw)
16 baby artichokes -- outer leaves
-- removed and trimmed
1/2 cup crushed red chilies
Vinaigrette
6 quarts water
1/2 medium red onion -- finely diced
1/4 cup tapenade -- (black olive paste), -- see * note
2 frisee salad heads -- washed, and spun dry - -- (abt 2 cups) salt -- to taste freshly-ground black pepper -- to taste
1/2 cup extra-virgin olive oil

Contains MolluscsSulphites Read from the ingredients, not verified. Check labels.

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

* Note: See the "Tapenade (Black Olive Paste)" recipe which is included in this collection.
Bring 6 quarts water to boil. Prepare a large mixing bowl of ice water.
Plunge cleaned calamari into boiling water and cook until just opaque, about 1 1/2 to 2 minutes. Drain calamari and plunge into ice water to refresh. Drain and set aside in mixing bowl
In a separate mixing bowl, whisk red onion, vinegar, Tapenade, olive oil and crushed chilies until well mixed. Slice the artichokes paper thin and place into dressing bowl. Add calamari to dressing and toss until well mixed and set aside one half hour in refrigerator.
To serve, toss calamari mixture with frisee, season with salt and pepper and mix well. Divide among 4 plates and serve.
This recipe yields 4 antipasto servings.
Comments: The original recipe title as listed is "Marinated Calamari And Artichokes In A Spicy Red Wine And Black Olive Vinaigrette".