Artichoke Caponata
Ingredients
3tbsp olive oil
1 medium stalk of celery, thinly sliced
1 small red onion, finely chopped
2 cloves garlic, crushed
2 anchovies roughly chopped (optional)
1tbsp capers
12 green olives, pitted and roughly chopped
1tbsp tomato paste
1 medium vine tomato, diced
1tbsp brown sugar
2tbsp red wine vinegar
1 x 400g tin artichoke hearts, well drained and roughly chopped
2tbsp toasted pine nuts, optional
1/4c chopped flat-leaf parsley
Description
Issue 35 of Dish Magazine, April - May 2011 Edition
Although traditionally made with Eggplants, Artichokes make a great variation on this Sicilian dish!
Method
1) Heat the olive oil in a saute pan and cook the celery, onion, garlic, anchovies, capers and the olives until the vegetables are soft.
2) Stir in the tomato paste then the tomato, sugar, vinegar and the artichokes.
3) Season and simmer for a few minutes until the mixture is thick. Add the pine nuts and parsley.
Serve warm or at room temperature.
Categories
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