Marinated Calamari And Artichokes In A Spicy Vinagrette

Course :	Italian
From:	HungryMonster.com
Serves:	4

Ingredients:

2	cups	cleaned and chopped calamari -- with tentacles and tubes -- (abt 2 1/2 lbs raw)
1/2	medium	red onion -- finely diced
1/4	cup	red wine vinegar
1/4	cup	tapenade -- (black olive paste),
1/2	cup	extra-virgin olive oil
1/2	cup	crushed red chilies
16	medium	baby artichokes -- outer leaves removed and trimmed
2	medium	frisee salad heads -- washed, and spun dry - -- (abt 2 cups)
1	teaspoon	salt -- to taste
1	teaspoon	freshly-ground black pepper -- to taste
2	cups	cleaned and chopped calamari -- with tentacles and tubes -- (abt 2 1/2 lbs raw)
1/2	medium	red onion -- finely diced
1/4	cup	red wine vinegar
1/4	cup	tapenade -- (black olive paste),
1/2	cup	extra-virgin olive oil
1/2	cup	crushed red chilies
16	medium	baby artichokes -- outer leaves removed and trimmed
2	medium	frisee salad heads -- washed, and spun dry - -- (abt 2 cups)
1	teaspoon	salt -- to taste
1	teaspoon	freshly-ground black pepper -- to taste

Preparation:

* Note: See the "Tapenade (Black Olive Paste)" recipe which is included in this collection. Bring 6 quarts water to boil. Prepare a large mixing bowl of ice water. Plunge cleaned calamari into boiling water and cook until just opaque, about 1 1/2 to 2 minutes. Drain calamari and plunge into ice water to refresh. Drain and set aside in mixing bowl In a separate mixing bowl, whisk red onion, vinegar, Tapenade, olive oil and crushed chilies until well mixed. Slice the artichokes paper thin and place into dressing bowl. Add calamari to dressing and toss until well mixed and set aside one half hour in refrigerator. To serve, toss calamari mixture with frisee, season with salt and pepper and mix well. Divide among 4 plates and serve. Comments: The original recipe title as listed is "Marinated Calamari And Artichokes In A Spicy Red Wine And Black Olive Vinaigrette". Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5639)