Squid Skewers with Sundried Tomatoes and Artichoke Hearts

Brochettes de calmars aux tomates séchées et cœurs d’artichauts

The ingredients

6 tubes of squid

16 small artichoke hearts

The juice of 3 lemons

1 tablespoon garlic

2 branches of rosemary

10 cl olive oil

1 pinch Espelette pepper

16 sun-dried tomatoes

fleur de sel,

ground pepper


1.In a bowl, combine the olive oil, lemon juice, chopped rosemary sprigs, salt, pepper and garlic.

2.Prepare the skewers: alternate dices of squid tubes, artichokes and sun-dried tomatoes, then place them in a large dish, sprinkle them with Espelette pepper and sprinkle them with the previously prepared marinade. Cover with a food film and place in the fridge for 2 hours.

3.When ready to serve, grill the skewers on all sides for 5 to 10 min.


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