Serves4

Ingredients

Squid

1 large wholesquid (1kg)

½ lemon

50ml of olive oil

10gof sprouts or small leaves of thyme

Seared artichokes

1 artichoke

Olive oil

1l/3gof an ascorbic acid bath

Artichoke Puree

2 large breton artichokes

1 chopped white onion

3 sprigs of thyme

1 bay leaf

150gof cream with 34% fat

40gof butter

Salt

Bagna cauda sauce

6 anchovy fillets in oil

2 cloves garlic (whole and peeled)

3 sprigs of thyme

400gof cream with 34% fat

20gpotato

10gof olive oil

Black chips

100garborio rice

Dash of cuttlefish ink

Sunflower oil for frying

To finish

12 leavesof burnet

Method

Squid

Clean and flatten the squid.Drain and discard the interior. Keepthe head if you wish to use it for another recipe.Frame the squid in a square shape.Cut it in thin slices of 1mm across the width, i.e. transversely to the direction of the body, until you have a 50gportion.On a really hot pan, cook the squid until it gets a nice golden brown colour. When ready to serve, finish cooking in the salamander.Finish with a trickle of olive oil and lemon juice. Decorate with the small thyme leaves.

Artichokes

Peel the artichokes. Keep its heart in water with ascorbic acid.Cut into 4 or 6 pieces, depending on size. Fry each side and then set it aside, keepingit warm until ready to serve.

Artichoke puree

Peel the artichoke. Keep its heart in water with ascorbic acid.In a saucepan, put the butter and the chopped white onion. Add the bay leaf and thyme and cook the onionsuntil translucent.Add the previous drained and chopped artichokes and continue to cook. Stir in the cream until mixed and then allow to finish cooking.Use the blender to get a smooth puree and then reserve until needed.

Bagna cauda sauce

In a pan, put the olive oil and the garlic cloves – peeled and cut in half – together with the thyme. Leave to cook undisturbed until golden brown.Add the anchovies and cook until they break apart. Add the cream and the potato and let it reduce. When cooked, strain the sauce and adjust the seasoning before setting aside until further use.

Black chips

Put the rice in a saucepan, add water to cover.Bring to water to theboil and reduce heat by adding more water. Cook until you have a very hard dough and when most of the moisture has disappeared.Once cooked, put the mixture in the Thermomix. Mix until you have a very thick and smooth cream.Add the squid ink until you have a very dark colour mix but making sure the mixture doesnt becometoo salty. Spread the mixture on a baking sheet with a Silpat and put in a dry oven at 54°C for 8 hours. When ready, remove from the oven and fry in sunflower oil at 180°C until you have puffed rice chips.

To serve

Arrange according to the picture and decorate with burnet leaves.