Marinated Calamari and Artichokes in a Spicy Vinagrette

• 2 cups cleaned and chopped calamari, with tentacles and tubes
• 1/2 md. red onion, finely diced
• 1/4 cup red wine vinegar
• 1/4 cup tapenade
• 1/2 cup extra-virgin olive oil
• 1/2 cup crushed red chilies
• 16 baby artichokes, outer leaves removed and trmmed
• 2 heads frisee salad, washed, and spun dry
• Salt, to taste
• Freshly ground black pepper, to taste

1. Bring 6 quarts water to boil.
2. Prepare a large mixing bowl of ice water.
3. Plunge cleaned calamari into boiling water and cook until just opaque, 1-1/2 to 2 minutes.
4. Drain calamari and plunge into ice water to refresh.
5. Drain and set aside in mixing bowl.
6. In a separate mixing bowl, whisk red onion, vinegar, Tapenade, olive oil and crushed chilies until well mixed.
7. Slice the artichokes paper-thin and place into dressing bowl.
8. Add calamari to dressing and toss until well mixed and set aside one half hour in refrigerator.
9. To serve, toss calamari mixture with frisee, season with salt and pepper and mix well.
10. Divide among 4 plates and serve.

calamari, red onion, red wine vinegar, tapenade, extravirgin olive oil, red chilies, baby artichokes, frisee salad, salt, freshly ground black pepper

Taken from www.foodgeeks.com/recipes/5343 (may not work)