Sauteed Calamari with parsley and garlic; Baked Artichoke hearts and pasta

SATURDAY
Sautéed Calamari with Parsley and Garlic Recipe
TIME/SERVINGS
Total: 5 mins
Active: 5 mins
Makes: 4 servings
Adapted from "Bromberg Bros. Blue Ribbon Cookbook" by Bruce Bromberg, Eric Bromberg, and Melissa Clark
Tender squid shine with just a handful of ingredients and a few minutes on the stove. Serve with lemon wedges for acidity and crusty bread for sopping up any leftover garlic-butter sauce.
1 pound squid, cleaned, bodies cut into 3/4-inch-thick rings, tentacles left whole
1 tablespoon extra-virgin olive oil
2 tablespoons unsalted butter (1/4 stick)
2 teaspoons finely chopped garlic
1 tablespoon coarsely chopped Italian parsley leaves
Salt
Freshly ground black pepper
1 lemon, cut into wedges
INSTRUCTIONS
Pat squid dry with a paper towel.
Heat oil in a large frying pan over high heat until smoking. Carefully add squid in a single layer, then add butter, garlic, and parsley. Season with salt and pepper. Cook, tossing frequently, until squid is opaque and cooked through, about 1 to 2 minutes (do not overcook). Season with additional salt and pepper, and serve with lemon wedges.



Rose's Baked Artichoke Hearts
Ingredients
Serves 8
1 1/2 cups fresh breadcrumbs
1/4 cup finely chopped fresh curly leaf parsley
2 ounces Parmesan cheese, grated (1/4 cup)
2 ounces Pecorino Romano, grated (1/4 cup)
1 tablespoon mixed dried herbs such as thyme, oregano, and savory, or Italian seasoning blend
1 teaspoon coarse salt
Freshly ground pepper
3 packages (9 ounces each) frozen artichoke hearts, thawed and drained
2/3 cup extra-virgin olive oil, plus more for baking dishes
1/4 cup fresh lemon juice (from 2 lemons)
1 teaspoon finely grated lemon zest
2 garlic cloves, minced (2 teaspoons)
Directions
1.Preheat oven to 325 degrees. Combine breadcrumbs, parsley, cheeses, herbs, and salt in a medium bowl, and season with pepper.
2.Brush oil inside two 4-cup, 9 1/2-inch ceramic baking dishes or one 9-by-13-inch glass baking dish. Divide artichoke hearts between dishes, and spread into a single layer. Sprinkle breadcrumb mixture over artichokes, pushing it into cracks between hearts. Tap bottom of dishes on counter to settle breadcrumb mixture.
3.Whisk oil, lemon juice and zest, and garlic in a small bowl. Drizzle dressing evenly over breadcrumb topping. Cover dishes with parchment, then foil, and bake for 30 minutes. Increase temperature to 375 degrees. Uncover, and bake until breadcrumbs are golden brown, 20 to 25 minutes. Serve immediately.
REDUCE!

Read more at Marthastewart.com: Rose's Baked Artichoke Hearts Recipe - MarthaStewart.com


We're also going to have pasta with this.