Mediterranean Stew with Squid, Artichokes and Olives
| Yield: | 1 Servings |
| Categories: |
| 2 | lb | Cleaned squid, bodies cut into 1/4-inch rings and tentacles left whole |
| 1/4 | c | Plus 2 tablespoons olive oil |
| 1 | sm | Onion, finely chopped |
| 10 | Cloves garlic, cut into very thin slices | |
| 1 | ts | Fresh thyme or 1/2 teaspoon dried |
| 3 | c | Canned imported tomatoes, coarsely chopped and drained |
| 1 | c | Dry white wine |
| 12 | Baby artichokes or 4 large artichokes | |
| 1 | Lemon, juice of | |
| 15 | Pearl onions, peeled | |
| Salt and pepper | ||
| 1/2 | c | Pitted and halved nicoise olives |
| 2 | tb | Finely chopped parsley |
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