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Braised Octopus with Tomatoes and Artichokes

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600g Octopus 
200g sliced Onions 
150g sliced Courgettes 
Artichoke hearts, cut into quarters
400g Tomato Pulp
1/2 cup White Wine 
2 tbs Olive Oil 
100g diced Garlic
4 Sprigs Thyme 
2tbs shredded fresh Basil 
Salt and fresh Black Pepper
N.B. Items in bold are available at all MF outlets.
Prepare the octopus, cut the tentacles into pieces and if large cut in half again. Rinse and drain.
Heat the oil in a large saucepan and add the onion and garlic cook over a medium heat for 5 min add the octopus, tomato pulp, wine and thyme.
Cover the saucepan and allow to simmer over a low-medium heat for 30 minutes. Remove lid, stir and cook a further 20-30 min, or until octopus is tender and sauce has thickened slightly.
Add the artichokes and zucchini and cook a further 5 min. Stir in the basil and season with salt and pepper to taste. Serve with cooked pasta or rice.
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