Artichoke Caponata


Artichoke Caponata


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

Recipe by: Joanna Bloomfield
Recipe ID: 100964


Issue 35 of Dish Magazine, April - May 2011 Edition

Although traditionally made with Eggplants, Artichokes make a great variation on this Sicilian dish!


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.


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