Cleaned whole cuttlefish(12x400)
Ingredients: Cuttlefish • Salt •
Antioxidants (citric acid, sodium citrate). Contains: Cuttlefish.
May contain: fish and crustaceans.
Nutritional facts Valeur nutritive
| Calories 80 | % Daily Valuer |
| fat/Lipides 0.5g | 1% |
| saturated/Trans 0g | 1% |
| Carbohyrated/Glucides 1g | |
| Fibre/Sugar 0g | 0% |
| Protein | 0% |
| Cholesterol 110 mg | |
| Sodium 370m | 16% |
| Potassium 350mg | 8% |
| calcium 90mg | 7% |
| Iron/Fer 6mg | 30% |
Preparation:
Clean the artichokes and remove the toughest leaves.
Cut them into wedges and place them in a bowlful of water and lemon juice so that they do not blacken.
As an alternative to the fresh artichoke, you can use the frozen artichokes, thus avoiding the whole part regarding cleaning.
Cut the cuttlefish, previously defrosted, into strips.
In a pan, brown the chopped garlic with the oil over a low heat.
Add the artichokes and the cuttlefish and continue cooking for 5 minutes on a high heat.
Pour in the white wine, lower the heat, and cook for 10 minutes.
Add the tomato paste, basil, salt, and a glass of water and continue cooking for another 10 minutes.
Serve hot with a sprinkling of chopped parsley.