I love those babies, I really do. The combination with polpo is exquisite in the Greek inspired recipe witch I found in delicious.nl, skordalia, originally served as a starter.
For 2p as main course, start with the fresh polpo. Boil 1 kilo of the polpo in salted water with a few bay leaves until tender (approximately 1h). Drain and chop in parts. Store cool. Sorry for those who have seen ‘ The octopus teacher’ which one of my dear friends, Liesbet, invited me to see after my other recent recipe with polpo, but I can’t resist.
Clean 5 baby artichokes by removing the stem, the outer leaves and the top part. Cut in 2 and put in a mixture of lemon juice and water.
Boil 600 grams of unpeeled potatoes in salted water until tender. Drain, remove the skin. Add a drizzle of good olive oil, 1 pressed garlic clove, 1 table spoon of dried oregano, pepper and salt. Mash until you obtain a smooth puree. Add some milk if necessary. Taste, add pepper and salt.
Heat a pan. Add some olive oil. Bake the artichokes, 1 table spoon of fennel seeds and 3 chopped garlic cloves, for approximately 10 mins. Turn regularly. Remove the artichokes. Add the octopus parts. Bake. Add 1table spoon of unsalted capers at the last moment. Finish with the zeste of 1 orange.
Serve the polpo and artichokes on the puree. Finish with sumac, fresh parsley and a good drizzle of the best olive oil ever😉.