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Artichoke Caponata

A community recipe by NYinRome

Not tested or verified by Nigella.com

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Introduction

Because I love artichokes.

Ingredients

Serves: 2-4 servings.

Metric Cups

8 artichokes (meaty)
pepper (to taste)
2 sticks celery (sliced)
100 grams taggiasche olives
2 tablespoons pinenuts (toasted)
175 millilitres white wine vinegar
2 tablespoons capers (drained)
10 grams caster sugar
300 grams plum tomatoes (puréed)
1 onion
1 lemon
olive oil
salt (to taste)

8 artichokes (meaty)
pepper (to taste)
2 sticks celery (sliced)
4 ounces taggiasche olives
2 tablespoons pinenuts (toasted)
6⅛ fluid ounces white wine vinegar
2 tablespoons capers (drained)
ounce superfine sugar
11 ounces plum tomatoes (puréed)
1 onion
1 lemon
olive oil
salt (to taste)

Method

Artichoke Caponata is a community recipe submitted by NYinRome and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Clean artichokes, cut in thin slices. Let stand in water and lemon juice, drain then saute in olive oil salt and pepper about 10 minutes or so or until softish. Place in serving dish.

Chop onion and saute in oil until just blonde, then add tomatoes, celery salt and pepper again let simmer for about 10-15 minutes, sauce must be cooked. Add olives, capers, vinegar, some basil and sugar, mix and continued cooking on high flame another 3-5 minutes.

Cover artichokes with sauce and let stand for at least 2 hours. Just before serving sprinkle with toasted pine nuts.

Clean artichokes, cut in thin slices. Let stand in water and lemon juice, drain then saute in olive oil salt and pepper about 10 minutes or so or until softish. Place in serving dish.

Cover artichokes with sauce and let stand for at least 2 hours. Just before serving sprinkle with toasted pine nuts.