Pasta with Squid and Artichokes

Method

1. Heat olive oil in a pan and add garlic cloves and parsley stems. Cook gently to infuse flavor.
2. Clean the artichokes: remove outer leaves, trim the tips, and cut into eighths. Immediately submerge in lemon water to prevent oxidation.
3. Add the artichokes to the garlic oil, season with salt, and add a little water. Cover with a lid (or paper) and cook until tender, about 10-15 minutes.
4. While the artichokes cook, clean the squid: remove the skin, cut the body into rings, and chop the tentacles into small pieces.
5. Bring a large pot of salted water to a boil and cook the pasta (zita) until al dente.
6. When the artichokes are nearly tender, add the squid tentacles first, then the rings. Cook for a minute, then add a splash of pasta cooking water.
7. Finely chop fresh parsley.
8. Drain the pasta and add it to the pan with the squid and artichokes. Toss over high heat, adding more pasta water if needed to create a creamy sauce.
9. Add the chopped parsley, a drizzle of olive oil, and optionally a splash of colatura di alici (anchovy sauce) or shaved bottarga di tonno (tuna bottarga).
10. Plate the pasta, finishing with extra bottarga shavings and a final drizzle of raw olive oil.