Grilled Squid with Artichoke

Instructions

1. 1

   In a small bowl, whisk together 4 tablespoons olive oil, lemon juice, minced garlic, red pepper flakes, salt, and black pepper to create the marinade.

   Tip: This marinade works beautifully as both a preparation sauce and finishing drizzle.

2. 2

   Pat the squid dry with paper towels and score the bodies lightly with crosshatch cuts. Place squid and artichoke halves in a large bowl and toss with half the marinade. Let sit for 15 minutes.

   Tip: Scoring the squid helps it cook evenly and absorb flavors while keeping it tender.

3. 3

   Preheat your grill to high heat and lightly oil the grates. Grill artichokes cut-side down first for 3-4 minutes until charred, then flip and cook for another 2-3 minutes. Transfer to a serving platter.

   Tip: Don't move the artichokes around; let them sit to develop a nice crust.

4. 4

   Arrange squid bodies and tentacles on the hot grill. Cook for 2-3 minutes per side until opaque and just cooked through, being careful not to overcook.

   Tip: Squid cooks very quickly; overcooked squid becomes rubbery, so watch timing closely.

5. 5

   Return cooked squid to the platter with the artichokes. Drizzle with remaining marinade and the white wine while still warm.

   Tip: The residual heat will help the wine reduce slightly and enhance the flavors.

6. 6

   Sprinkle fresh parsley, mint, and lemon zest over the dish just before serving. Finish with a drizzle of the remaining 2 tablespoons olive oil.

   Tip: Adding fresh herbs at the end keeps their bright, vibrant flavor intact.