Artichoke Caponata is a really tasty appetizer.
It is a variation on the theme of Eggplant Caponata, a typical Sicilian recipe.
When it comes to Sicilian cuisine, just saying the word “caponata” immediately opens the appetite.
This delicious preparation has eggplant as its main ingredient and is served as an appetizer.
Throughout Sicily there are many versions, using vegetables, greens or even fish.
It is really interesting to note how, starting from one basic recipe, many others have been born – all delicious.
Caponata di Carciofi features artichokes, of course, so it does not use eggplant.
The preparation is very different from that of eggplant-based caponata, so we recommend you try it-you will not regret it.
Remember to desalinate the capers in warm water a little in advance!
- 6 artichokes
- 2 celery ribs
- 1/2 cup of salted capers
- 4 onions (red onions is perfect)
- 3/4 cup of pitted green olives
- fresh parsley to taste
- 1/2 cup of extra virgin olive oil
- 4 tbsp of tomato sauce
- 1 cup of dried tomatoes
- 2 coffee cup of white wine vinegar
- 3 tbsp of sugar
- oil for frying
To make Artichoke Caponata, you must first clean the artichokes by removing the outer leaves and obtaining the hearts.
Cut them in half and remove any stubble.
Place the artichokes in a bowl with water and lemon.
Rinse them and slice them.
Move on to the onions: peel and slice them.
Place the onions in a large skillet and wilt them with half a cup of extra virgin olive oil, over very low heat and stirring.
Did you remember to desalinate the capers?
If you didn’t, don’t worry: put them in a bowl of warm water and, for the time being, keep them aside.
Stone the olives and set them aside.
Wash the celery stalks, remove the filaments and cut them into small pieces.
Blanch the celery in salted water to make it tender.
Prepare a sauté of oil, garlic and parsley.
Sauté the sliced artichokes co n oil, garlic and parsley over low heat: they should become soft.
Prepare the sweet and sour: in a glass pour two coffee cups of white vinegar and 3 tablespoons of sugar, stir and adjust according to your taste.
In the large pan with the already wilted onions, add the boiled celery, capers, ready sauce, olives and sweet and sour.
Season with salt and cook, over very low heat, for a couple of minutes, stirring.
Add the sautéed artichokes and chopped sun-dried tomatoes, stir very gently and cook, all together, for a minute.
Transfer the Artichoke Caponata to a serving dish-it will be at its best at room temperature or even cold, the next day.
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