I went grocery shopping for the first time in forever the other day and I just went nuts.  I was in one of those – ‘well I haven’t been here in a while – I might as well go big’ kinda moods.  Let’s just say that my fridge is stocked with way too many overpriced imported French cheeses, among other yummy treasures.  For the first time – I also went up to the seafood counter and picked up some fresh calamari!  Turned out really well – this will not be the last calamari dish – I promise!

• 1/2 pound of fresh (cleaned) calamari tubes
• 4 oz. jar of quartered marinated artichokes
• 2 large tomatoes
• 3 cloves of garlic
• splash of balsamic vinegar
• EVOO
• 1 whole large lemon
• 1/2 cup crumbled feta cheese
• Salt
• Pepper

• Strain the artichokes (reserving the liquid) and chop them up into bite sized pieces along with the tomatoes.  Set aside.
• Rinse calamari tubes, and with a very sharp knife slice into narrow rings around .5cm wide.  Mix calamari rings in a bowl with one minced garlic clove and a pinch or two of both the salt and the pepper and set aside as well.
• Drizzle the bottom of a medium sized pan with EVOO and set on medium high heat.  Add 2 cloves of minced garlic to EVOO and cook until it begins to brown.
• Toss tomatoes and artichokes into pan with the 1/2 cup of reserved artichoke marinade and cook for two minutes or so.
• Add calamari rings and a splash of balsamic vinegar to the pan and stir 2-3 minutes as the rings pop and cook through.  Be careful not to overcook the squid – it will get too tough very quickly.  Taste test when you think it’s done… but as a general rule with calamari – if you think it might be done… it is.
• With a slotted spoon scoop out the tomatoes, artichokes and calamari and transfer to a bowl.  Add 1/2 cup of feta cheese and the juice of one lemon and toss well.

This recipe will serve 3-4, as a side.  Feel free to change the recipe to accommodate more for a cocktail party.  Also tastes great cold!