Ingredients (3/4 people) 

250 g Antica Pasta fusilli, 300 g squids, 5 artichokes, some small Pachino tomato, half glass of dry white wine, extra-virgin olive oil, 1 garlic clove, some fresh basil leaves, salt and pepper to taste.

Execution 

Clean, wash and cut squids in pieces; clean and slice the artichokes. In a pan wilt the garlic until lightly brown, then eliminate it. Add the artichokes, stir well for some minutes, then add the wine and let it evaporate. Drop into the sauce the squids and the tomatoes cut in four, let cook for a while, add some hot water if needed and salt and pepper to taste. Cook the fusilli until they are al dente into a deep pot of salted boiling water, drain and blend them carefully with the hot sauce. Top with chopped parsley and serve.