Cuttlefish With Artichokes

Preparation:

Preparation: Clean the cuttlefish and cut them into strips. Cut the artichokes into wedges. In a saucepan, heat the oil together with a clove of garlic and when it has browned, remove it. Put the cuttlefish in the bowl, season with salt and pepper, stir to flavor them and then sprinkle them with white wine. When the wine has almost evaporated, add enough water to almost cover the cuttlefish. Bring to the boil, lower the heat and cook slowly for half an hour. Then add the artichokes and cook. Adjust salt and pepper. Accompanying wines: Terlano Sauvignon DOC, Marino "Superiore" DOC, Contessa Entellina Sauvignon DOC.