Authentic Caponta di Carciofi Recipe
Sicily, Italy
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Cooking tips
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how to clean artichokes
First, prepare a large bowl of cold water and add the juice of one lemon to the water. Start cleaning the artichoke. Remove the hard outer leaves from the artichoke, then cut off the top of the artichoke and most of the stem. Next, rub the top of the artichoke and the bottom of the stem with lemon to prevent it from going dark. Peel off the hard green part of the stem revealing the soft white part ... Read more
Italian Academy of Cuisine's Caponata di Carciofi
PREP 20min
COOK 30min
READY IN 50min
Courtesy of the Italian Academy of Cuisine, this caponata also hails from Sicily but makes for a completely different version of the classic dish by using artichokes instead of eggplants. Also, caponata di carciofi is enriched with raisins and flavored with mint, whose fresh sweetness is an interesting twist to this aromatic vegetable relish.
Ingredients
8 artichokes, cleaned and trimmed
1 medium-sized celery, sliced
50g (1.8 oz) raisins
50g (1.8 oz) pine nuts, plus more for serving
1 garlic clove
240 ml (1 cup) vinegar
1 tbsp sugar
extra virgin olive oil, as needed
1 handful of mint leaves, chopped
salt and pepper, to taste
Preparation
Cook the artichokes al dente.
Separately, boil the celery in salted water for a few minutes, drain and sauté in a saucepan with some olive oil. Then, add the artichokes, raisins, and chopped mint. Season to taste with pepper.
Add the sugar and let it caramelize, continuously stirring. Lastly, add vinegar, let it evaporate, and then let the caponata simmer for at least 10 minutes.
When the caponata is done, sprinkle it with pine nuts.
Serve either immediately or refrigerate for later.
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