Swimming to Tingley

3 quarts peanut oil

6 whole squid, 1 lb. each, cleaned

2 cups whole milk

8 small artichokes

2 zucchini

2 cups all-purpose flour

Sea salt

Ground black pepper

3 lemons; 1 thinly sliced and 2 cut into wedges

4 cloves garlic, thinly sliced

2 cups chopped fresh parsley

1 cup fresh rosemary leaves

White wine

In a large skillet, heat peanut oil on “Medium” being careful not to overheat. Do NOT let oil start popping. While oil is heating, separate the squid bodies from their tentacles; cut squid open and lay flat. Slice squid into ¼-inch by 1 ½-inch strips. Soak the squid in milk. While squid soaks, trim artichoke stems and outer leaves. Slice artichokes into thin pieces, removing any spiny chokes. Trim zucchini ends; slice lengthwise into ¼-inch by 1 ½-inch pieces. Check peanut oil; lower heat if necessary.

On a large platter, blend flour, salt, pepper, sliced lemon, garlic, parsley and rosemary. Drain squid and place in flour mixture, coating thoroughly. Place artichokes and zucchini in flour mixture, coating completely. Increase burner temperature to “High” for the frying process. Fry squid, artichokes and zucchini in hot peanut oil for 2 minutes each, or until batter coating is golden brown. Remove from oil and drain on paper towels, blotting excess oil. Serve with lemon wedges and white wine.