Octopus with artichoke and tomato-mint sauce
Artichokes 1 piece
Octopus 1 piece
Tomatoes 3 pieces
Carrot 1 piece
1 clove garlic
Olive oil 50 ml
Dry white wine 70 ml
Thyme to taste
1 bunch fresh mint
Lemon juice 30 ml
Salt to taste
Ground black pepper to taste
Cherry tomatoes 3 pieces
1. Cut off the tip of the artichoke in such a way that it can be firmly put on the board. Cut off the tough outer leaves, then remove and discard the core and a few fleecy inner purple leaves, cut off the stalk. Drizzle all slices with lemon juice and put in a bowl with cold water.
2. Carrot peel and cut into small cubes. Blanch the tomatoes in boiling water, then peel and two of them are exactly the same cut. At the very least cut the artichoke. Octopus put in a saucepan, cover with water and put to boil on medium heat for twenty – twenty-five minutes.
3. In a small pan heat the olive oil, artichoke throw cubes, add lemon juice (you can squeeze the right hand half of the lemon slices), stir and fry for a couple of minutes.
4. Add to the artichoke carrots and tomatoes, salt, pepper, thyme and crushed garlic, stir and cook everything together for another two minutes. Then pour the wine over low heat and let the liquid boil away. Not bad, if the vegetables retain shape and density.
5. In the bowl of a blender put the remaining peeled tomatoes, add the mint leaves (leaving a few pieces for decoration) and beat until smooth. Boiled octopus recline in a colander and dry.
6. Fry the octopus in a small frying pan with olive oil on all sides for three to four minutes until light golden brown (toast long octopus is not worth it, otherwise it will be tough).
7. On serving plates put two tablespoons of the vegetable mixture on top of each serving carefully lay out fried octopus.
8. Drizzle each serving with a small amount of tomato sauce and mint, and sprinkle with chopped mint leaves. And serve immediately.