Roasted Squid with Artichoke
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This roasted squid and artichoke dish has become one of my favorite weeknight dinners because it comes together in under an hour without any fuss. The squid is tender and delicious when treated simply, and pairing it with artichoke hearts creates something really special. What I love most is that artichokes are packed with fiber and antioxidants, so you're getting something truly nourishing on your plate. The whole thing is remarkably affordable too, especially if you can find quality squid at your local fishmonger. A squeeze of fresh lemon juice and a handful of fragrant herbs transform these humble ingredients into something elegant enough for company. Trust me, this one's a keeper.
Ella x
Ingredients
- ¾ kgsquid(cleaned, tubes and tentacles separated)
- ¾ kgartichoke hearts(fresh, halved and fuzzy centers removed)
- 6 tablespoonsextra virgin olive oil
- 6garlic cloves(minced)
- 3 tablespoonsfresh lemon juice
- 237 mldry white wine
- 3 tablespoonsfresh parsley(chopped)
- 1 teaspoonfresh thyme(dried or 1 tablespoon fresh)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
- 1 teaspoonlemon zest
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Pat the squid dry with paper towels and cut the tubes into 2-inch rings, leaving tentacles whole.
Tip: Drying the squid prevents splattering and promotes better browning.
- 2
Toss the artichoke halves in a large bowl with 3 tablespoons of olive oil, half the garlic, salt, pepper, and thyme. Spread on a baking sheet and roast for 12 minutes until edges begin to caramelize.
Tip: Cut artichokes in uniform sizes so they cook evenly.
- 3
Remove the artichokes from the oven and push them to the sides of the baking sheet. Create two shallow piles in the center for the squid.
- 4
In a separate bowl, combine the squid pieces with the remaining 3 tablespoons olive oil, remaining garlic, red pepper flakes, and half the lemon juice. Season with salt and pepper.
Tip: Don't season the squid too early or it will release excess moisture.
- 5
Spread the seasoned squid in the center of the baking sheet and roast for 8-10 minutes, stirring halfway through, until squid is opaque and just tender.
Tip: Squid cooks very quickly; avoid overcooking or it becomes rubbery.
- 6
Remove from oven and drizzle the entire sheet with white wine and remaining lemon juice. Toss everything together gently.
Tip: The wine will create a light pan sauce that complements both the squid and artichokes.
- 7
Transfer to a serving platter and garnish with fresh parsley and lemon zest. Serve immediately while hot.
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