Cuttlefish and artichoke stew

2_07458 STEW of CUTTLEFISH and artichokes INGREDIENTS 500 g of cuttlefish, 300 g 200 g of artichoke, tomato sauce, 4 potatoes, 2 onions, 1/2 red pepper, 3 cloves of garlic, a sprig of parsley, a slice of bread, toasted almonds, salt and oil.

Peel and chop the onions and garlic, the pepper clean by removing the seeds and the fillets and cut into squares.

In a pan heat some oil and fry the chopped onion and two cloves of garlic with pepper.

When the onion begins to change color, add the cuttlefish cut into regular slices and cook over low heat until the cuttlefish becomes tender.

Clean the artichokes by removing all the leaves leaving only the hardest heart.

Cut the potatoes into disks.

Stir the vegetables to the squid and add the tomato sauce, season with a little salt and cover with water.

Cook until the potatoes are cooked.

In another pan with a little oil, sauté the garlic, slice of bread and parsley.

Pounded in a mortar with the toasted almonds.

Add this beat at wet stew one minute before the end of cooking.

Serve.