Savory cuttlefish with tomato and sautéed artichokes

Preparation:

Preparation: For the cuttlefish: clean the fish, wash it and cut it into strips. On the side, mince the garlic, a little parsley and the onion. Brown the woodworm with the oil in a saucepan. When it starts to brown, add the cuttlefish, chilli pepper and salt. After 5 minutes add the tomato pulp. Cover and cook for 13 minutes over medium heat until the fish begins to soften. For the artichokes: remove the outer leaves of the artichokes until they reach the heart, then cut them into thin slices and fry them in a saucepan with the oil and the rest of the chopped parsley: add salt and pepper and cook for 5 minutes . To serve: arrange the cuttlefish on a serving plate and sprinkle them with the artichokes.