Total Calories: 168
1 Rinse the calamari thoroughly inside and out. Drain well. Cut the bodies crosswise into 1/2-inch rings. Cut the tentacles in half through the base. Pat dry.
2 Trim the artichokes, removing the stem end and all the outer leaves until you reach the pale green central cone. With a small knife, pare away any dark green patches from the base. Cut the artichokes in half and scrape away the fuzzy inner choke. Cut each half into thin slices.
3 Put the garlic, parsley, and oil in a large skillet over medium heat. Cook until the garlic is golden, about 1 minute. Stir in the calamari and salt to taste. Add the wine and bring to a simmer over low heat. Cover and cook 20 minutes.
4 Stir in the artichokes and 2 tablespoons water. Cook 30 minutes or until tender. Serve hot.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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