Artichoke caponata, a delicious and easy-to-prepare side dish, perfect for enjoying the tender artichokes of the season. The recipe is very easy, you cook the artichokes in a pan, then add them to a tasty sweet-and-sour sauce based on tomato, olives, and celery. Like the classic eggplant caponata or zucchini caponata, artichoke caponata is good both hot and at room temperature, and it’s great for stuffing bruschetta and croutons, as well as accompanying main dishes… try it too!
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Vegetarian
- Seasonality: Winter, Spring
- Energy 122.59 (Kcal)
- Carbohydrates 17.04 (g) of which sugars 3.66 (g)
- Proteins 3.79 (g)
- Fat 5.91 (g) of which saturated 0.65 (g)of which unsaturated 2.89 (g)
- Fibers 5.78 (g)
- Sodium 259.43 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3 artichokes
- 0.5 cups tomato puree
- 1/4 red onion
- Half stalk celery
- 1 tablespoon salted capers
- 2 tablespoons olives (green or Taggiasca)
- 1 tablespoon pine nuts (optional)
- Half tablespoon sugar
- 2 tablespoons red wine vinegar
- parsley
- extra virgin olive oil
- salt
Tools
- Pan
- Bowl
- Cutting Board
Preparation
Clean the artichokes by removing the outer leaves, spiny tips, and inner fuzz if present. If you have the stems, peel them to remove the fibrous part.
As you clean them, immerse them in a bowl with water and lemon juice to prevent browning.
Drain the artichokes, cut the heads into wedges, and the stems into slices.
Cook them in a pan with a drizzle of extra virgin olive oil and a pinch of salt (1), until they are tender but still firm. To facilitate cooking, moisten the bottom with a little water.
Remove the artichokes from the pan and set aside.
In the same pan, sauté the chopped onion with the chopped celery in a dash of oil.
Then add the tomato puree, olives, and capers.
Adjust salt and let reduce for a few minutes over low heat (2).
Now add the dissolved sugar with the vinegar. Raise the heat and let the vinegar evaporate.
Finally, add the artichokes (3), a handful of pine nuts (optional), and some chopped parsley.
Let it simmer for 5-10 minutes, stirring occasionally.
The artichoke caponata is ready, I recommend letting it rest a bit before serving. It’s also excellent at room temperature.
Tips and Notes
The addition of pine nuts is optional. You can use green olives, Taggiasca, or Gaeta olives.
Before adding the capers, rinse them well and dry them, whether you use those preserved in salt or vinegar.
The artichoke caponata can be stored in the refrigerator for 1-2 days.
FAQ (Questions and Answers)
Can I use frozen artichokes?
I recommend using fresh ones if in season, but when necessary, you can use frozen ones if they are tender and of good quality.
