Instructions

Before you begin trim your artichokes, removing the tough outer leaves, to reveal the inner tender core. Squeeze half of one of the lemons into a big bowl of water, and as you trim the artichokes rub then with the other half and place them in the water. (see this post for more details).

Once you've got them trimmed, Pour the olive oil in a 10 to 12 inch skillet and heat over medium low heat.

One by one take the artichokes out of the water, pat dry, and cut in quarters, Remove any choke and then slice thinly, length wise. As you cut, add them to the pan with oil, and stir.

Once you have added all the artichokes, add the salt, and raise the heat to medium. Add 1/4 cup of water and cook until tender. This can take from 10 to 20 minutes depending on your artichokes.In the meantime cut your cleaned squid into 1x1 inch size pieces. If the tentacles are large then cut them in half.

Once the artichokes are tender, add half the mint and garlic. Let cook 2 minutes more, then add the squid.

Stir and cook for 90 seconds over medium high heat. Add the wine and cook for 45 seconds more.

Turn off the heat and add the rest of the mint, and a few squeezes of lemon to taste. You can also add some freshly grated lemon zest if you have some untreated organic lemons.

Stir and serve immediately.