Roman-style octopus and artichokes
Recipe from La Grande Epicerie de Paris

plat
Difficulty Medium
Preparation 60 minutes
Cooking 45

Ingredients

Preparation

4 people
1 octopus with the head removed | 12 baby artichokes or 2 jars of herb marinated artichokes | olive oil | garlic | thyme | baby spinach | 1 bunch of mint | 1 bunch of parsley | bay leaves | 1 lemon | white wine
    • 1
      Preheat the oven to 160ºC. Fill a pot big enough to hold the octopus with cold water. Rinse off the octopus and add it to the pot with a garlic clove and some bay leaves and thyme. Bring the water to a boil and remove the pot from the heat. Cover the pot with a tight-fitting lid or aluminum foil, ensuring that the octopus does not stick out of the pot. Place the covered pot in the 160ºC oven and cook for 45 minutes.
    • 2
      Meanwhile, wash the parsley, mint and baby spinach. Remove the parsley and mint leaves from the stems. Separate the leaves into two equal portions. Set one portion aside for cooking the artichokes. Combine the remaining leaves with the baby spinach to make a side salad, which you can season and dress as you like.
    • 3
      Trim the artichokes: For each artichoke, cut off the stem and remove the outermost leaves. Using a paring knife, peel the tough outer layer off the bottom of the artichoke and around the base. Finally, remove the green leaves covering the artichoke until all you have left is a thick white cone. Place the trimmed artichokes in water with lemon juice to keep them from discolouring.
    • 4
      Heat some olive oil in a saucepan over high heat. Once the oil is hot, add the drained artichokes and sear them without browning. Add a small amount of white wine and cover the saucepan with a tight-fitting lid or parchment paper, so that the artichokes finish cooking in steam.
    • 5
      Finely chop the remaining parsley and mint leaves. Once the artichokes have finished cooking, stir in the herbs for seasoning.
    • 6
      Remove the octopus from the oven and cut the tentacles into small pieces, depending on your preferences. Sauté the octopus pieces in a hot pan with a little bit of olive oil until they are browned and slightly crisp, about 1 minute. Serve right away with some of the spinach and herb salad on the same plate to the side.

    Products :

    Domaine Comte Lafond, Sancerre, 2015

    Comte Lafond
    28.3 €28.30
    For 75 cl (37,73 € / L)

    Protected Designation of Origin olive oil from Haute-Provence

    La Grande Épicerie de Paris
    18.6 €18.60
    For 50 cl (37,20 € / L)

    Bay leaf from Provence

    Provence Tradition
    2.75 €2.75
    For 7 g (392,86 € / kg)

    Thyme

    La Grande Épicerie de Paris
    5.4 €5.40
    For 25 g (216,00 € / kg)

    Domaine Prieur Brunet, Bourgogne Chardonnay, 2015

    Domaine Prieur Brunet
    11.1 €11.10
    For 75 cl (14,80 € / L)

    Pink peppercorns

    La Grande Épicerie de Paris
    7.4 €7.40
    For 25 g (296,00 € / kg)

    Île de Ré fleur de sel

    La Grande Épicerie de Paris
    6.5 €6.50
    For 125 g (52,00 € / kg)

    Artichokes with fine herbs

    La Favorita
    7.5 €7.50
    For 280 g (26,79 € / kg)

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