Ingredients for 4 people:

8 medium squid

3 artichokes

50 g of organic caper berries in extra virgin olive oil

40 g of grated wholemeal bread

20 g of grated Parmesan cheese

60 g of mayonnaise

30 g of organic caper paté

30 g of pine nuts

1 clove of garlic

White wine to taste

Extra virgin olive oil

Salt and pepper

Execution:

Clean the artichokes by removing the outer leaves and the tip, then peel the stem with a paring knife, divide them in two with a corer and remove any hay, finally cut them into strips and keep them in a bowl with very cold sparkling water covered with paper oven.

Clean and wash the squid well, removing the innards and the central feather and keeping the tufts aside after removing the beak and eyes, finally chop them.

Toast the pine nuts over low heat, once ready, transfer them to a bowl and pour a drizzle of oil into the pan and brown the garlic clove, add the well-drained artichokes and cook them adding a little water if they tend to dry out, finally arrange of salt and pepper, remove the garlic and transfer half of it into a bowl.

Add the tentacles to the pan, season with salt and pepper and cook for a few minutes, then transfer everything into the bowl of the food processor, add the cheese, the bread, a couple of mint leaves and blend everything well. Pour the mixture into a bowl and add half of the pine nuts and almost all the caper berries cut into small pieces, mix well and adjust the flavor if needed, then leave to cool then transfer the mixture into a pastry bag.

Mix the mayonnaise with a couple of teaspoons of caper paté, then stuff the calamari, being careful not to fill them too much, and seal them with a toothpick. Heat a drizzle of oil in a pan, add the squid and cook for a couple of minutes on each side, deglaze with the white wine, season with salt and pepper and cook for a couple more minutes. Serve the calamari with the artichokes kept aside and complete with the mayonnaise, some pine nuts and the caper berries.