Grilled Squid with Artichoke
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Medium
This is one of my favorite summer dishes to make when I want something elegant but quick. Fresh squid and artichoke hearts come together beautifully on the grill, and the whole thing takes less than half an hour from start to table. I love that squid is packed with protein and B vitamins, making it as nutritious as it is delicious. The best part? Quality ingredients are surprisingly affordable, and the cooking method is wonderfully straightforward. A quick marinade in garlic, lemon, and herbs infuses everything with Mediterranean flavor, while the grill does most of the work. It's the kind of dish that feels fancy enough for guests but simple enough for a weeknight dinner.
Ella x
Ingredients
- ¾ kgfresh squid(cleaned, body and tentacles separated)
- 12fresh artichoke hearts(halved lengthwise)
- 6 tablespoonsextra virgin olive oil
- 3 tablespoonsfresh lemon juice
- 4garlic cloves(minced)
- 1 teaspoonred pepper flakes
- 3 tablespoonsfresh parsley(chopped)
- 2 tablespoonsfresh mint(chopped)
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 2 tablespoonswhite wine
- 1 teaspoonlemon zest
Detail level
Instructions
- 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
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
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
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
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
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.
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