In Greek: καλαμαράκια γεμιστά με αγκινάρες, say: kah-lah-mah-RAHK-yah yeh-mee-STAH meh ah-gkee-NAH-res

Artichoke hearts, rice, and a fabulous range of herbs make up the stuffing for small squid (calamari). Served with a lovely garlicky skorthalia on the side, crisp salad, and plenty of Greek olives, it makes a delightful meal.

Ingredients:

• 3 to 3 1/2 pounds of small squid (calamari), cleaned (* see below)
• 2/3 pounds of artichoke hearts, finely chopped
• 1 pound of leeks (white stem only), finely chopped
• 6 green onions, finely chopped
• 3/4 bunch of fresh parsley, finely chopped
• 1 1/2 tablespoon of finely chopped fresh dill
• 1 1/2 tablespoon of capers, rinsed and drained
• 1 1/2 tablespoon of long-grain rice
• juice of 1 1/2 lemons
• 3 medium tomatoes, peeled, finely chopped
• 1 1/2 cup of olive oil
• 2/3 cup of dry white wine or dry (white) vermouth
• 1 1/2 teaspoon of sea salt
• 1/2 teaspoon of freshly ground black pepper

Preparation: