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Caponata revisited? The recipe with artichokes


Artichoke caponata

Preparing the artichoke caponata is really simple and you will have a perfect side dish to serve during the cold season.

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 since there is no frying involved.

As in the original recipe, we start with a sautéed onion base to which we add chopped blanched celery, olives and capers. 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 flavored over a high flame. Needless to say, even in this case it is even better the next day, in fact, a night's rest in the fridge is a must!

Artichokes from Catania
Artichokes from Catania

Ingredients

for the artichoke caponata

  • Artichokes – 6
  • Celery – 3 ribs
  • Green olives – 150 g
  • Desalted capers – 1 tablespoon
  • Tomato pulp – 500 g
  • Onion – 1
  • Red wine vinegar – 50 ml
  • Granulated sugar – 2 tablespoons
  • Fine salt – to taste
  • Lemon – 1
  • Extra virgin olive oil – to taste

Preparation

of the artichoke caponata

1

First clean the artichokes by removing almost the entire stem, the outer leaves and the tips. Rub the artichokes with the lemon to prevent them from darkening. Divide them in half and with the tip of a sharp knife scrape the beard. Finally cut them into not too thick slices .

2

Cook them in a pan with 2 tablespoons of oil and half a glass of water until they are tender. Season with salt.

3

Wash the celery well, then cut it into pieces of about 2 cm (including the leaves) and finally blanch it in a pan for 5 minutes.

4

In a pan, heat 4 tablespoons of extra virgin olive oil and brown the finely sliced ​​onion. Add the olives and capers, roughly chopped with a knife, then the tomato pulp and the previously cooked celery.

5

Let everything cook over low heat for 15-20 minutes until you obtain a thick and tasty sauce. Before removing the preparation from the heat, add the vinegar and sugar to obtain the sweet and sour taste.

6

Add the well-cooked artichokes to the sauce obtained and cook for about ten minutes, adding salt if necessary.

Serve this rich and tasty side dish the following day, after letting it rest overnight in the refrigerator.

The artichoke caponata recipe is very similar to the aubergine one and now you have a side dish for every season! Furthermore, you can prepare the artichoke caponata in white simply by omitting the tomato. In this case, to make cooking easier, add a ladle of vegetable broth and let it evaporate before adding vinegar and sugar.

Conservation

The artichoke caponata gives its best as the days pass, so if stored 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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