Recipe - Mediterranean Stew With Squid Artichokes And Olives

2 pound Cleaned squid, bodies cut
into 1/4inch rings and
tentacles left whole
One fourth cup Plus 2 tablespoons olive oil
1 small Onion, finely chopped
10 Cloves garlic, cut into very
thin slices
1 teaspoon Fresh thyme or One half teaspoon
dried
3 cup Canned imported tomatoes,
coarsely chopped and
drained
1 cup Dry white wine
12 Baby artichokes or 4 large
artichokes
1 Lemon, juice of
15 Pearl onions, peeled
Salt and pepper
One half cup Pitted and halved nicoise
olives
2 tablespoon Finely chopped parsley

Thoroughly rinse and dry the squid rings and tentacles on cloth towels. In
a large heavy pot heat 2 tablespoons olive oil over moderate heat. Cook the
onion until translucent. Add the garlic and thyme and cook for 1 minute.
Add the squid and cook for 2 m inutes. Add the tomatoes and wine and bring
the mixture to a simmer. Cover the pot and leave barely at a simmer over
low heat for 45 minutes or transfer the pot, once the liquid has come to a
simmer, to a 300 degree oven and bake for
45 minutes to 1 hour

Recipe by: Cooking Live Show #CL8897 Posted to MCRecipe Digest V1 #640 by
"Angele and Jon Freeman" jfreeman@netusa1.net on Jun 10, 1997