Octopus with Artichoke and Tomato-Mint Sauce

Ingredients

• Artichoke bottoms 1 piece
• Octopus 1 piece
• Tomatoes 3 pieces
• Carrot 1 piece
• Garlic 1 clove
• Olive Oil 0 fl oz
• Dry White Wine 0 fl oz
• Thyme to taste
• Fresh Mint 1 bunch
• Meyer Lemon Juice 0 fl oz
• Salt to taste
• Ground Black Pepper to taste
• Marinated cherries 3 pieces

Step-by-Step Guide

Step 1

Cut the top off the artichoke so that it can stand upright on the cutting board. Remove the tough outer leaves, then discard the fuzzy choke and a few inner purple leaves, and cut off the stem. Drizzle all the cut surfaces with lemon juice and place them in a bowl of cold water.

Step 2

Peel the carrot and cut it into small cubes. Blanch the tomatoes in boiling water, then peel them and chop two of them in the same way. Finally, chop the artichoke. Place the octopus tentacles in a saucepan, cover with water, and cook over medium heat for twenty to twenty-five minutes.

Step 3

In a small skillet, heat the olive oil, add the artichoke cubes, squeeze in the lemon juice (you can do this directly from half a lemon), stir, and sauté for a couple of minutes.

Step 4

Add the carrot and tomatoes to the artichoke, along with salt, black pepper, thyme, and minced garlic. Stir everything together and sauté for another two minutes. Then pour in the wine and let the liquid simmer on low heat until it evaporates. It's ideal if the vegetables maintain their shape and firmness.

Step 5

Place the remaining peeled tomato into a blender, add the mint leaves (set aside a few for garnish), and blend until smooth. Drain the cooked octopus in a colander and pat dry.

Step 6

Sear the octopus in a small skillet with olive oil on all sides for three to four minutes until it develops a light golden color (avoid cooking the octopus for too long, as it will become tough).

Step 7

On serving plates, place two tablespoons of the vegetable mixture, then carefully top each portion with a sautéed octopus tentacle.

Step 8

Drizzle each serving with a small amount of the tomato and mint sauce, then sprinkle with chopped mint leaves. Serve immediately.