Tender octopus and artichoke hearts with their wonderfully nutty and creamy taste make an excellent dish. Try it!
Serves: 4-5 Prep. time: 15′ Cooks in: 1:20′ Ready in: 1:35′
1 large octopus, 1½ kgr
1 cup extra-virgin olive oil
1 medium onion, chopped
1 bunch spring onions, chopped
1 garlic clove, chopped
1 tsp dried fennel seeds, crushed
12 artichoke hearts, jarred (preserved in oil) or fresh
1 large shot ouzo or other anise-based liquor
1 bunch dill, finely chopped
1 small bunch parsley, finely chopped
1 tbsp corn flour
1 lemon, juiced + zested
salt, freshly ground black pepper
Place a large pan with heavy bottom on high heat. When hot add the octopus, cover with lid and simmer over low heat for 25-30 mins, until tender. Add water if necessary. Drain. Chop when cool.
In the same pan heat oil on high heat and cook all onion, garlic and fennel seeds, until tender. If you are using fresh artichoke hearts, stir them in at this point and cook for 2 mins.
Add octopus in the pan and stir a couple of times. Add ouzo, season with salt and pepper. If you are using jarred artichokes, add them at this point. Simmer on low heat covered with lid, until artichokes are tender. Add dill and parsley and stir.
Beat corn flour with 4 tbsp water, lemon juice and zest. Pour over octopus and artichokes, and move the pan around to cover all ingredients. When it comes to a boil, remove pan from heat and serve warm.
Photo George Drakopoulos
Και η ελληνική συνταγή: Χταπόδι με αγκινάρες