Garofalo Spaghettone Gragnanese XXL with Squid and Artichokes

Try this delicious combination of squid with artichokes. A tasty and seasonal recipe.

Recipe and Photography by Monique D’Anna.

Preparation Time

30 minutes






  • 340 g Pasta Garofalo Spaghettone XXL

  • 300 g squid

  • 1 lemon

  • 3 artichokes

  • 1 clove of garlic

  • ½ glass of white wine

  • Parsley

  • Oil

  • Salt

  • Pepper

Product used


  • 1

    - Clean the squid, cut them into rings and set aside.

  • 2

    - Clean the artichokes, removing the outer leaves and keeping only the heart. Cut them in half, remove the hairy choke, slice them in wedges and gradually soak them in water that you have acidified with lemon juice.

  • 3

    - Sizzle the garlic in some oil, add the squid and sauté on a low flame for a few minutes. Remove them from the pan and set aside.

  • 4

    - Fry the artichokes for a few minutes, then add the white wine and let it evaporate, continue to cook with the lid on, adding a little water if necessary.

  • 5

    - As soon as they are cooked, add salt to taste and chopped parsley. Cook the Garofalo Spaghettoni XXL in boiling salted water, drain and transfer to the pan with the sauce and the rest of the squid. Season well and serve with more parsley and a drizzle of oil.

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