DIFFICULTY: LOW PREP. TIME: 10 MIN COOKING TIME: 90 MIN SERVINGS: 4 COST: HIGH
4 ARTICHOKES, CLEANED AND THINLY CUT
2 LB. OCTOPUS
5 TABLESPOONS FRESH LEMON JUICE
5 TBLSPOONS EXTRA VIRGIN OLIVE OIL
SHAVED PARMIGIANO REGGIANO CHEESE
SALT TO TASTE
RECIPE
BRING A LARGE POT OF WATER TO BOIL. HOLDING THE OCTOPUS FROM THE TOP, DUNK THE TENTACLES IN THE WATER AND TAKE THEM OUT OF THE WATER 2 OR 3 TIMES OR UNTIL THE TENTACLES CURL. ONCE THE TENTACLES ARE CURLED PUT THE OCTOPUS IN THE WATER AND BOIL, COVERED, FOR ABOUT 1 HOUR. ONCE COOKED, LEAVE THE OCTOPUS IN ITS WATER.
ADD THE OLIVE OIL, LEMON, PARSLEY AND SALT TO THE ARTICHOKES AND STIR
SKIN THE OCTOPUS AND DICE IT
ADD THE OCTOPUS TO THE ARTICHOKES AND ADD THE PARMIGIANO CHEESE. STIR.
SERVE AS AN APPETIZER WITH ITALIAN BREAD AND BUON APPETITO!!