Sicilian Artichoke Caponata

Name: Sicilian Artichoke Caponata
Ingredients: 6 artichokes; 2 medium onions; 3 celery stalks; 2 cups tomato sauce (about 500 ml); 1 tablespoon capers; 5.3 oz pitted green olives (about 150 grams); as needed Olive oil,; as needed Salt,; 3 1/2 tablespoons red wine vinegar (50 ml); 2 tablespoons sugar; 1 lemon; Large skillet

Mariagrazia Farinella 👩‍🍳 @MariagraFarinella73

Sicilia

Sicilian Artichoke Caponata is a delicious traditional side dish! This dish is usually made in Cerda on April 25th for the Artichoke Festival. The sauce is similar to classic caponata, and the sweet and sour flavor is enhanced by the natural sweetness of the artichokes. The artichokes are locally sourced.

Mariagrazia Farinella 👩‍🍳 @MariagraFarinella73

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Ingredients

6artichokes
2medium onions
3celery stalks
2 cupstomato sauce (about 500 ml)
1 tablespooncapers
5.3 ozpitted green olives (about 150 grams)
as neededOlive oil,
as neededSalt,
3 1/2 tablespoonsred wine vinegar (50 ml)
2 tablespoonssugar
1lemon
Large skillet

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Steps

1

Clean the artichokes by removing the tough outer leaves and the thorns. Leave part of the stem and peel it as well. Soak the artichokes in water with lemon. Cut the artichokes in half, then into large wedges. In a large skillet, heat 5 tablespoons of olive oil, then add the artichokes. Season with salt.
2

Sauté for a couple of minutes, then add 1 cup of water. Cover and cook until the artichokes are tender. Once cooked, remove from heat and set aside.
3

Prepare the sauce for the caponata: Wash the celery well, then cut it into pieces, including the leaves. Place the celery in a saucepan and cover with water. Cook until the water has evaporated.
4

Add the chopped onion and sauté everything with plenty of olive oil. Add the capers, the olives (halved or sliced), and the tomato sauce. Season with salt and cook over low heat until the sauce is thick and flavorful.
5

Before removing from heat, add the sugar and vinegar to create the sweet and sour flavor, adjusting to taste. Add the cooked artichokes to the sauce along with the cooked celery and mix well. Let cool completely before serving.