Cuttlefish and Artichoke Carpaccio

Method

1. Clean the cuttlefish: remove the bone, internal organs, beak, and the small white teeth (dentini) from the tentacles. Rinse with salted water and massage to remove slime.
2. Prepare the cooking broth: in a pot of cold water, add celery, shallot (skin on), bay leaf, black peppercorns, and white wine. Bring to a boil, then add salt.
3. Cook the cuttlefish: immerse the head and tentacles in the boiling broth for a few seconds, then repeat 3-4 times. Do the same with the body. Then fully submerge everything. Bring back to a boil, lower the heat, and cook for 25 minutes with the lid on.
4. After 25 minutes, turn off the heat and let the cuttlefish rest in the hot broth for another 25 minutes.
5. Remove the cuttlefish from the broth and refrigerate in a closed container for 24 hours to allow the collagen to set.
6. After 24 hours, slice the body of the cuttlefish very thinly. Cut the head and tentacles into small cubes (leave small tentacles whole if desired).
7. Prepare two marinades: For the body slices: mix lemon zest, freshly ground black pepper, lemon juice, a pinch of salt, and extra virgin olive oil. For the head/tentacles: mix apple cider vinegar, pink peppercorns, a pinch of salt, and extra virgin olive oil. Cover with plastic wrap and marinate in the refrigerator for at least 1 hour.
8. Clean the artichokes: remove the outer leaves, trim the stems, cut in half, remove the choke (the fuzzy part), and slice very thinly. Immediately place the slices in a bowl of water with lemon juice to prevent oxidation. Drain after a few minutes.
9. Season the artichokes: add a pinch of salt, lemon juice, and olive oil. Mix well and let marinate for 10-15 minutes (or longer if preparing in advance).
10. Plating: arrange the cuttlefish body slices, the tentacle cubes, and the marinated artichokes on a plate. Add a few pink peppercorns, Parmesan shavings, and drizzle a little of the respective marinade liquids over each element. Finish with a thread of extra virgin olive oil.