Calamari & Artichoke Soup with Garlic Crostini
Author: 
Recipe type: Soup, Stew, Seafood, Dinner
Cuisine: Italian, Spring
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
As soon as this soup starts simmering and the smell of olive oil, garlic, white wine, seafood, and artichokes fills the kitchen, my head is officially in Italy. On the coast. Soaking up the warm sun and sea breeze. Drinking wine, having fun…what's not to love?
Ingredients
  • ½ c. Extra Virgin Olive Oil
  • 2 plump cloves Garlic, minced + another clove or 2 for the crostini
  • 3 Tbsp. chopped Parsley
  • 1 # Calamari, cleaned, tubes cut in ¼ in. rings (if using tentacles as well, cut those into manageable-sized pieces)
  • 1 c. Dry White Wine
  • 2 large Globe Artichokes
  • 1 Lemon
  • at least 1 thick slice per serving of Crusty Bread
Instructions
  1. Put the oil and the garlic in a large pot or Dutch oven and gently warm over medium-high heat. Cook, stirring occasionally, until the garlic is fragrant and lightly golden, 6-8 minutes. Stir in the parsley, then add the calamari and toss to coat. Add the white wine, a generous amount of freshly ground black pepper, and enough water to cover the calamari by an inch or so (about 3 c.). Bring to a simmer, then reduce the heat to medium-low, and cover. Cook until the calamari is quite tender, about 40 minutes.
  2. While the calamari cooks, clean the artichokes. Fill a medium bowl with water and the juice from half of the lemon. Keep the other half of the lemon to rub on the cut parts of the artichoke as you work to keep them from discoloring. Snap off the tough outer leaves until you reach the more delicate pale green leaves. Cut off the top of these leaves, exposing the purple choke. Use a spoon (I like using a grapefruit spoon with its serrated edge) or a paring knife to pull out the prickly purple leaves and the fuzzy choke. Run the paring knife around the outside of the artichoke to remove any remaining dark green bits and strings. Finally, trim the bottom of the stem and use a vegetable peeler to remove the tough string exterior of the stem to reveal the paler, tender center. Place the cleaned artichoke in the lemony water while you repeat the process with the second artichoke. It’s a tedious task, but it pays to be ruthless and really get at those tough bits so you’re not pulling them out of your mouth as you sit at the dinner table (gross!).
  3. When both artichokes have been cleaned, cut them lengthwise in very thin slices, leaving the stem attached wherever possible. Return the sliced artichokes to the acidulated water.
  4. When the calamari is tender, season with salt. Drain the artichoke slices and add them to the pot. Add a bit more salt to season the artichokes and another cup or 2 of water so that the ingredients are covered by at least an inch. Cover the pot and continue to cook over medium-low heat until the artichokes are tender, 15-20 minutes.
  5. While the artichokes are cooking, grill or toast the bread until golden. Smash a piece of garlic and rub over the warm bread.
  6. When the artichokes are tender, taste and adjust the seasonings, if necessary. Place a slice or 2 of the toasted bread in the bottom of each soup bowl, pour the soup over it, and serve immediately.
Recipe by strawberryplum at http://www.strawberryplum.com/calamari-artichoke-soup-with-garlic-crostini/