Peel and cut the yucca
Peel the yucca and use the potato peeler to create the crisps.
Fry the yucca
Heat a pan of sunflower oil. Fry the yucca; transfer the crisps to a plate covered with a kitchen towel; season and save.
Prepare the artichoke hearts
Peel the artichokes and cut the hearts into slices.
Sauté the artichokes
Heat the grill sauce in a pan and sauté the artichokes.
Add the squid
When the artichokes begin to golden, cut up the squid and add them to the pan. Sauté everything for a few minutes, then season.
Plate and serve
Plate the artichokes and squid, decorate with a few yucca crisps, sprinkle with chopped parsley and serve.