Stuffed squid with artichokes

Clean the squid, taking care not to break the bags.

Remove the beak and eyes.

Remove the tentacles and chop finely with shrimp.

Clean the artichokes by removing the toughest leaves, cut into thin slices and put them to soak in water acidulated with lemon juice.

Fry the garlic in 3 tablespoons of olive oil then add the artichokes well drained (at this point I have removed the garlic, but you can also let it), bring to (the pressure cooker shortens considerably the time), then add the tentacles of squid and chopped shrimp; Add salt, pepper and 1/2 with wet glass of white wine.

Simmer until mixture is well connected and homogeneous (but not a pappina .

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Fill the pockets of the squid with the mixture and cover them with a stick.

Let them blow up a pan (I would suggest a nonstick) with a tablespoon of oil (eye not to puncture the bags with forks or similar punzecchianti or sharp tools!), cover with 1/2 glass of white wine, sprinkle with chopped parsley and hand them in at the end of cooking, possibly transferring them (on a baking sheet) in the oven at 200 degrees for 40 minutes.

They go well with rice pilaf (much to stay in theme) and, if you want to present them in a nice, bring them to the table sliced.