Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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),
                        -- see * note
     1/2  cup           extra-virgin olive oil
     1/2  cup           crushed red chilies
  16                    baby artichokes -- outer leaves
                        -- removed
                        and trimmed
   2                    frisee salad heads -- washed, and
                        spun dry - -- (abt 2 cups)
                        salt -- to taste
                        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)