A delicious recipe for stuffed artichokes with a seafood filling, cooked in a flavorful sauce.
- 8 artichokes
- 4 potatoes
- 2 cloves of garlic
- 1 red onion
- 8 prawns
- 8 mussels
- 100 grams of cooked octopus
- 1 squid
- 100 milliliters of white wine
- 100 milliliters of fish stock
- chopped chives
- saffron
- 1 tablespoon of cornflour
- oil
- salt
- pepper
Clean the artichokes by removing the tough outer leaves and the choke. Cut off the top and the stem.
Cook the artichokes in salted water for about 20 minutes until tender. Drain and set aside.
Saut the potatoes and onion in oil until tender. Season with salt and drain.
Prepare the sauce by boiling white wine and fish stock with saffron strands and salt. Add the cornflour, dissolved in a little water, and cook until thickened. Set aside.
Prepare the seafood by peeling the prawns, cleaning the mussels, steaming them, and discarding the shells.
Prepare the filling by cleaning and slicing the squid into rings. Chop the octopus. Peel and chop the garlic, then saut in a pan with 2 tablespoons of oil. Add the seafood, season with salt and pepper, and saut over high heat.
Assemble the dish by placing a base of potatoes and onion on serving plates and topping with the stuffed artichokes. Drizzle with a bit of the sauce and sprinkle with chives.