Preparing the artichoke caponata is really simple and you will have a perfect side dish to serve during the cold season.
The caponata is a vegetable side dish typical of Sicilian cuisine usually prepared with aubergines. Today, however, we want to offer you the winter variant and prepare the Sicilian artichoke caponata together. It is a quick side dish, much more than the traditional recipe, and also lighter as there is no frying.
As in the original recipe, we start with a fried onion -based sauce to which blanched celery, olives and capers are added. It is completed with tomato sauce and the two ingredients responsible for the sweet and sour taste, vinegar and sugar . The artichokes, cooked separately, are added to the ready sauce and seasoned over a high flame. It goes without saying that even in this case the next day is even better, indeed, a night’s rest in the refrigerator is a must!
How to make artichoke caponata
- First clean the artichokes by removing almost all the stem, the outer leaves and the tips. Divide them in half and scrape the beard with the tip of a knife. Finally, cut them into slices that are not too thick .
- Cook them in a pan with 2 tablespoons of oil and half a glass of water until tender.
- Separately, blanch the celery cut into pieces of about 2 cm for 5 minutes .
- In a pan, heat 4 tablespoons of oil and brown the finely sliced onion.
- Add coarsely chopped olives and capers with a knife and then the tomato pulp.
- Cook for 15-20 minutes until you get a thick sauce, then add the vinegar and sugar.
- Add the well-cooked artichokes and cook for about ten minutes, adjusting with salt if necessary.
Serve this rich and tasty side dish the next day, after letting it rest overnight in the refrigerator.
The recipe for artichoke caponata is very similar to that of eggplant and now you have a side dish for every season! Furthermore, you can prepare the white artichoke caponata simply by omitting the tomato. In this case, to facilitate cooking, add a ladle of vegetable broth and let it retire before adding vinegar and sugar.
The artichoke caponata gives its best with the passing of the days so kept well covered for a maximum of 3-4 days it will be even better. We do not recommend freezing in the freezer.
Riproduzione riservata © - WT
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