Octopus with artichokes and asparagus
Ingredients (Serves 6)
- 500 g TERRANOVA cooked octopus
- 500 g green asparagus
- 1 kg artichokes or 400 g artichoke hearts
- One tablespoon flour
- Two cloves minced garlic
- One tablespoon finely chopped parsley
- Juice of half a lemon
- 50 ml extra virgin olive oil
- Salt and pepper
Preparation
Bring one liter of water to a boil with a pinch of salt. Once boiling, add the cleaned and trimmed asparagus, cooking for three to four minutes depending on thickness. Once cooked, set the asparagus aside, keeping the cooking liquid and adding the juice of half a lemon to it.
Bring the water back to a boil, add the thoroughly cleaned and quartered artichoke hearts, and boil for 5 minutes. Drain and reserve the cooking broth from all the vegetables.
Place a saucepan over medium heat with the extra virgin olive oil and finely minced garlic until it gently turns golden. Then, add the flour, stirring to cook it lightly without letting it brown. Next, strain the vegetable broth and add it to the flour, whisking continuously, and simmer for about 10 minutes over medium heat until the sauce thickens.
Add the sliced octopus and simmer for three minutes. Finally, incorporate the artichokes, asparagus, and parsley, cooking for an additional 3 minutes, then adjust seasoning to taste.