Cuttlefish and artichokes "yiahni" with potatoes

Lets enjoy this nutritious and tasty seafood braised in tomato sauce along with seasonal artichokes and potatoes. Another "yahni" type of Greek dish which you can cook all year through (when frozen artichokes can be used) to treat your family with something tasty and filling

From a recipe leaflet of the Greek oil and margarine products company "ELAIS"

Ingredients (for 4 people):
12-14 artichoke hearts, cut in half
1 tbsp of finely snipped dill
1 glass of white dry wine
250gr. of Spring onions, finely chopped
1 tbsp of finely chopped flat-leaf parsley
500gr. of medium-size potatoes, peeled and cut in quarters
1Kg of cuttlefish, cleaned and cut into rings (fresh or frozen)
1 tea-cup of olive oil
1 bay leaf
1 tsp of mixed ground spices (like cinnamon, allspice, cloves)
100gr. of tomato passata
salt
pepper

Method:
Put the oil in a large pot on medium heat and sauté the Spring onions until they are softened.

Add the cuttlefish in the pot and sauté for another 2-3 minutes.

Pour over with the wine, allow the alcohol to evaporate and then add the tomato in. Simmer in medium-low heat for 10 minutes. Then add the parsley, the dill and the potatoes.

Cook the food for another 15 minutes and then add in the pot the artichokes, the mixed spices, the bay leaf and season with pepper.

Continue cooking with the pot covered for another 20-25 minute until the ingredients are cooked through and a nice tomato sauce is left in the pot.

This dish can be served warm or even at room temperature.