Artichoke caponata: the recipe for a rich and tasty side dish
The artichokes caponata is a rich and tasty side dish, a nice alternative of the classic and much more famous eggplants caponata. In our version, the artichokes- vegetables with a thousand beneficial virtues and an incomparable flavor- take the place of eggplants; once cleaned and cut into wedges, artichokes are cooked in a pan together with onion, celery, capers, olives and tomato sauce. Then the final addition of vinegar and sugar will give the artichokes caponata the characteristic sweet and sour note. A simple and very easy recipe to prepare, ideal to be enjoyed warm or at room temperature as an accompaniment to red meat or aged cheese. So let’s find out how to prepare the artichokes caponata by following our recipe step by step.
How to make Artichokes Caponata
Start by cleaning the artichokes; arrange them on a cutting board and remove the stem with a knife (1).
Remove the harder outer leaves of the artichokes (2).
Now cut off the top (3), thus leaving only the heart. As you clean the artichokes, transfer them to a bowl with cold water, acidulated with lemon juice.
Cut the artichokes in half, and then into four parts, then remove the center beard (4).
Chop the onion and the celery stick. Transfer the minced vegetables to a pan with a drizzle of extra-virgin olive oil, then let it dry for a few moments; add the artichokes (5), sprinkle with a ladle of broth or water and cook for a few minutes.
After having pitted the olives, desalt the salted capers and add olives and capers to the pan (6).
Pour the tomato puree (7), leaving it to cook over low heat for about 10 minutes.
Pour half a glass of vinegar and let it evaporate, then add the granulated sugar (8) and finish cooking. Season with salt if necessary.
Distribute the artichokes caponata on individual plates and serve warm or at room temperature (9).
How to store Artichoke Caponata
The artichoke caponata can be perfectly stored in the refrigerator, in a special airtight container, for about 2-3 days.
