SICILIAN ARTICHOKE CAPONATA (CAPONATA DI CARCIOFI)

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!

Why You’ll Love This Recipe

• Authentically Sicilian: A regional classic with bold Mediterranean flavors.
• Versatile: Delicious as an appetizer, side, or topping for bruschetta.
• Perfect Make-Ahead Dish: Tastes even better the next day.

Cooking Time

• Preparation Time: 30 minutes
• Cooking Time: 40 minutes
• Total Time: 1 hour 10 minutes
• Servings: 4

Ingredients

• 6 artichokes
• 2 celery ribs
• 1/2 cup salted capers (desalinated in warm water)
• 4 onions (red onions preferred)
• 3/4 cup pitted green olives
• Fresh parsley, to taste
• 1/2 cup extra virgin olive oil
• 4 tbsp tomato sauce
• 1 cup sun-dried tomatoes, chopped
• 2 coffee cups white wine vinegar (approximately 6 oz)
• 3 tbsp sugar
• Oil for frying

Step-by-Step Method

1. Prepare the Artichokes

1. Clean the artichokes by removing the tough outer leaves to expose the tender hearts.
2. Cut them in half, remove any stubble, and slice them.
3. Place the slices in a bowl of water with lemon juice to prevent browning.

2. Prepare the Vegetables

1. Peel and slice the onions.
2. In a large skillet, heat 1/2 cup of extra virgin olive oil over low heat and cook the onions until softened, stirring occasionally.
3. Wash and slice the celery stalks, removing any filaments. Blanch the celery in salted water until tender.
4. Desalinate the capers by soaking them in warm water, then drain and set aside.

3. Cook the Artichokes

1. In a separate skillet, prepare a sauté with oil, minced garlic, and parsley.
2. Add the sliced artichokes and cook over low heat until softened.

4. Create the Sweet and Sour Base

1. In a small bowl, mix the white wine vinegar and sugar. Adjust the sweetness or acidity to your taste.

5. Combine the Ingredients

1. To the skillet with the softened onions, add the blanched celery, capers, tomato sauce, olives, and sweet and sour mixture. Season with salt and cook over low heat for 2–3 minutes, stirring gently.
2. Add the cooked artichokes and chopped sun-dried tomatoes. Stir gently to combine all ingredients and let cook for 1 minute.

6. Serve

1. Transfer the Artichoke Caponata to a serving dish. Allow it to cool to room temperature or refrigerate overnight for enhanced flavors.
2. Serve as an appetizer, side dish, or topping for toasted bread.

Tips

• Desalinating Capers: Always soak salted capers in warm water to reduce saltiness.
• Vinegar-Sugar Balance: Adjust the sweet and sour mixture to your liking for a perfect flavor balance.
• Serving: Caponata tastes best at room temperature or cold, making it a fantastic make-ahead dish.

Nutritional Information (Per Serving)

Buon Appetito!
Enjoy this delightful variation of Sicilian caponata, where tender artichokes meet bold Mediterranean flavors. Perfect for any gathering or as a treat for yourself!

Sicilian Artichoke Caponata Recipe

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Prep Time 30 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings 4

Calories 220 kcal

Ingredients

  

• 6 artichokes
• 2 celery ribs
• 1/2 cup salted capers desalinated in warm water
• 4 onions red onions preferred
• 3/4 cup pitted green olives
• Fresh parsley to taste
• 1/2 cup extra virgin olive oil
• 4 tbsp tomato sauce
• 1 cup sun-dried tomatoes chopped
• 2 coffee cups white wine vinegar approximately 6 oz
• 3 tbsp sugar
• Oil for frying

Instructions

 

Prepare the Artichokes

• Clean the artichokes by removing the tough outer leaves to expose the tender hearts.
• Cut them in half, remove any stubble, and slice them.
• Place the slices in a bowl of water with lemon juice to prevent browning.

Prepare the Vegetables

• Peel and slice the onions.
• In a large skillet, heat 1/2 cup of extra virgin olive oil over low heat and cook the onions until softened, stirring occasionally.
• Wash and slice the celery stalks, removing any filaments. Blanch the celery in salted water until tender.
• Desalinate the capers by soaking them in warm water, then drain and set aside.

Cook the Artichokes

• In a separate skillet, prepare a sauté with oil, minced garlic, and parsley.
• Add the sliced artichokes and cook over low heat until softened.

Create the Sweet and Sour Base

• In a small bowl, mix the white wine vinegar and sugar. Adjust the sweetness or acidity to your taste.

Combine the Ingredients

• To the skillet with the softened onions, add the blanched celery, capers, tomato sauce, olives, and sweet and sour mixture. Season with salt and cook over low heat for 2–3 minutes, stirring gently.
• Add the cooked artichokes and chopped sun-dried tomatoes. Stir gently to combine all ingredients and let cook for 1 minute.

Serve

• Transfer the Artichoke Caponata to a serving dish. Allow it to cool to room temperature or refrigerate overnight for enhanced flavors.
• Serve as an appetizer, side dish, or topping for toasted bread.