b'Tortino of Artichokes & CalamariMICHAEL GALATAServes 2X pound fresh calamari, cleaned and rinsed4 ounces artichokes, slicedV cup all-purpose flour, or as needed for dredgingSalt and pepper as needed4 ounces Pompeian Extra Virgin Olive Oil, plus more for the skilletFOR THE GARNISH:Radicchio, thinly slicedPompeian Extra Virgin Olive OilLemon juice (optional)Mche (also known as lambs lettuce)Micro basilFresh-cracked black pepperCut the squids body into thin rings approximately Bi inch thick. Rinse the rings and tentacles thoroughly in cold water, then blot dry on absorbent toweling.Combine the calamari, artichokes, flour, salt and pepper in a large bowl, and mix in the oil slowly.Add a splash of the oil to a skillet and preheat the oil over medium-high heat. Put the calamari mixture into the pan, forming a cake about V inch thick. Cook, turning occasionally, until its golden brown on all sides, about 6 to 8 minutes. Remove the tortino from the oil and drain briefly on absorbent toweling.TO PREPARE THE GARNISH:Season the radicchio with the olive oil and the lemon juice (optional). Spread the radicchio on a plate, then place the tortino on top of it and sprinkle with mche and micro basil. Finish off with fresh-cracked black pepper.CHEF STELLINOS SUGGESTED WINE PAIRING:Voga Pinot Grigio 47'