Squid Stuffed With Artichokes

Preparation:

Preparation: Clean the squid being careful not to break the bags. Remove the beak and eyes. Remove the tentacles and finely chop them with the prawns. Clean the artichokes, removing the toughest leaves, cut them into thin slices and soak them in water acidulated with lemon juice. Brown the garlic in 3 tablespoons of oil then add the well-drained artichokes (at this point I have eliminated the garlic, but you can also leave it there), bring to cooking (the pressure cooker considerably shortens the time), then add the squid tentacles and the minced shrimp; salt, pepper and wet with 1/2 glass of white wine. Leave to cook until a well-bound and homogeneous mixture is obtained (but not a gruel...). Fill the squid bags with the mixture and close them with a toothpick. Sauté them in a pan (I would suggest a non-stick one) with a spoonful of oil (be careful not to pierce the bags with forks or similar prickly or sharp tools!), Wet them with 1/2 glass of white wine, sprinkle them with chopped parsley and bring at the end of cooking, possibly transferring them (on a baking tray) to the oven at 200 degrees for 40 minutes. They go very well with rice pilaf (just to stay on topic) and, if you want to present them in a nice way, bring them sliced to the table.