Ingredients

- 1 kg scampis (or shrimp)

- 1 kg squid rings

- 25-30 capers

- 25-30 olives (green or black or both)

- 15 artichokes hearts

- parsley

- salt, pepper

- lemon juice

- olive oil

Let's begin by washing the scampis in cold water with some salt. Then put them in a pot and let them cook for 15 min (after the water boils, let them boil as well for 5 minutes). The scampis are ready when they get pink.

Wash the squid rings in cold water with some salt. Then put thme in a pot and cook them for 15 minutes more or less (after the water boils, let them boil as well for 5 minutes). The squid rings are ready when they get bigger and soft.

After they are ready, let them cool for 10-15 minutes in their water and then take them out. Clean the scampis (take out their intestine, the tail, the head and the skill) and cut the squid rings in pieces. Put them in a bowl together.

Add the capers, the olives and the artichokes hearts and mix them well. Now dress the salad with some salt and pepper, the olive oil

and the juice of one lemon. Cut some italian parsley (or another herb if you do not like parsley) and add it to the salad.

Serve at room temperature after one of hour in the refrigerator or the day after. You can keep this salad for a couple of days in a closed box in the fridge.