Moghrabieh With Baby Calamari And Artichoke

Main Course 1067 Last Update: Aug 09, 2021 Created: May 31, 2021

• Serves: 4 People
• Prep Time: 2 hours
• Cooking Time: 1 hour
• Meal: Lunch
• Cuisine: Lebanese
• Difficulty: Medium

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From our land and sea. A revisited recipe of the traditional Moghrabieh meal.

Ingredients

• 1 Liter vegetable stock
• 500 grams moghrabieh (fregola sarda)
• 6 units artichoke bottom
• 1 kilogram fava beans fresh
• 2 cloves chopped garlic
• 2 cloves garlic
• 500 grams baby calamari fresh
• 4 units fresh green almond
• 1 unit lemon
• 300 milliliter extra virgin olive oil
• 100 grams butter (cold and cut into cubes)
• Chili flakes
• Salt
• Peppermill

Directions

1. Clean the calamari then cut them into strips.
2. In a hot pan, add a drizzle of olive oil, and sizzle the chopped garlic. Then add the calamari,
3. chili flakes, salt and pepper. Sizzle quickly until cooked.
4. Thinly slice the rest of the raw artichoke bottoms.
5. In a heated pan, drizzle some olive oil. Add a clove of garlic, the sliced raw artichoke salt and
6. pepper. Sauté until golden.
7. Hull the fava beans and add them to the sautéed slices of artichokes
8. In a pot, add a drizzle of olive oil, a cup of vegetable stock, a clove of garlic, salt and pepper.
9. To that, add 3 bottoms of artichoke and let cook on medium heat.
10. Once cooked cut into small cubes and set aside.
11. In a pot, add a drizzle of olive oil and sizzle the moghrabieh for 2-3 minutes.
12. Cover with vegetable stock and cook for around 15 minutes.
13. When the moghrabieh is cooked, add the cubes of cold butter and season to taste with salt
14. and pepper. To that, add the cubes of artichoke bottom
15. In a plate, Serve the moghrabieh. Add on top the mix of calamari, sliced artichoke and fava
16. beans. Finish with some lemon zest, and thinly sliced fresh green almonds.