Fried calamari and artichokes

Fried calamari and artichokes

Tiganíita kalamária kai angínares

By
From
Lyndey and Blair's Taste of Greece
Serves
4
Photographer
Chris Chen

Greek food is entirely seasonal and everything edible is used. Therefore artichokes are used plentifully when they are in season. However, using pre-prepared ones, as I have done here, saves a lot of time.

Ingredients

Quantity Ingredient
4 large calamari
4-6 artichoke hearts, preserved in oil
1/3 cup plain flour
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 tablespoon rigani, (see Lyndey’s note)
extra-virgin olive oil, for deep-frying
1/3 cup flat-leaf parsley
lemon wedges, to serve

Method

  1. To clean each calamari, gently pull on the tentacles to remove them. Cut the tentacles off below the head and discard the head. Cut the tentacles into pieces. Remove the clear quill from the body and any dark membrane and discard. Salt your fingers to remove the skin. Cut off the side flaps and slice into strips. Cut open the calamari hoods and slice into strips. Rinse the calamari well and pat dry with paper towels.
  2. Drain the artichokes from the oil, pat dry with paper towels and halve each artichoke.
  3. Place the flour, salt, pepper and rigani in a small plastic bag. Add the calamari and artichokes, in batches if necessary, and shake until they are coated.
  4. Pour oil into a medium heavy-based saucepan to a depth of about 7 cm and place over a medium–high heat. Test the heat of the oil with a wooden implement to see if bubbles appear. Shake the calamari and artichokes to remove any excess flour, then cook, in batches, for about 2 minutes, or until both are crisp. Drain well on paper towels. Fry the parsley in the oil for 20 seconds, or until crisp (stand back as the oil will spit). Drain on paper towels.
  5. Sprinkle the calamari and artichokes with the parsley and serve with wedges of lemon.

Lyndey’s note

  • Rigani is dried Greek oregano and you’ll find it in some large delis and spice stores. It is sold in large bags with the herb still on the stalk. It adds a delicious, unmistakeable Greek flavour to dishes. You could substitute dried oregano.
Tags:
Lyndey
Milan
Blair
Taste
Greece
Greek
European
Mediterranean
SBS
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