Artischocke mit Tintenfisch und Spinat

we do this by placing a heavy lid on the artichoke.

Clean the artichoke and make sure the stem remains intact.

Cook the octopuses sous-vide at 72°C for 16 hours with a small dash of olive oil. Then fry them with a little garlic.

Add the artichoke, fry briefly, and season with salt and pepper. Add the butter and parsley last.

Wash the spinach and sauté with a little garlic, season with salt.

Place the artichoke and squid on the plate, add a little spinach. Finally, spoon over the butter with parsley.

Serve immediately.