Artichoke Stuffed with Squid (6 servings) 6 large artichokes 2 tablespoons vinegar mixed with 1 quart water 1/4 cup vinegar or lemon juice 1/2 cup olive oil 1 large onion, minced fine 1 cup celery, minced fine 4 cloves garlic, mashed 1 cup fresh parsley, minced 1 cup minced squid tentacles 1/2 cup ham, minced 1 teaspoon basil 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 1/2 cups of soft bread crumbs (good quality American white)
Break the leaves off of the artichokes near the bottom. This should leave the edible part of the leaf attached to the bottom. When the center leaves are reached, cut across them with a knife. Scoop out the red-tipped leaves and fuzzy choke with a spoon. Cut the stem off to make a flat bottom.Drop each artichoke into vinegar water mixture as you finish it. Bring a large pot of water to a boil. Add 1/4 cup vinegar or lemon juice. Add the artichoke bottoms and boil for 25 minutes. Heat the olive oil in a large sauteing pan. Add the onion, garlic, celery, and parsley and cover. When soft, remove lid and add the squid. Cook the squid until it turns white. This should not take long. Add the remaining ingredients. Stuff the artichokes with this mixture. Place the stuffed chokes in a baking dish that just holds them.Add two cups of boiling water to the pan to keep the bottoms from burning. Bake at 375 degrees for 15 minutes. Stuffing may also be used in the acorn squash, zucchini or mushrooms.