Sicilian artichoke caponata
Sicilian caponata is one of the most popular Sicilian dishes. This is my version based on the original that includes the use of olives and capers that are so common in Sicilian cuisine.
A dish that serves us the same as a starter or as an accompaniment to a main course. Healthy and light with an Italian touch.
Ingredients
- 1 kg of artichokes
- 200g pitted green olives
- 500g tomato sauce
- 400g celery (stalks only)
- 50g capers
- 2 white onions
- 50g sugar
- 50g balsamic vinegar
- A handful of coarse salt
- 300 g of sunflower oil
- extra virgin olive oil
Preparation
- Cut two lemons over a bowl full of water where we will put the artichokes that we will clean and cut. Cut the artichokes removing the stem and the toughest leaves. Leave only the heart and discard the outer leaves. Cut into quarters and put in the bowl of water with lemon.
- When we have them all ready, drain well and cook in plenty of water for 20-30 minutes until they are soft.
- Cut the celery into small squares, place in a pot of boiling water with a little salt and cook for 5 minutes. Drain well and dry with a cloth.
- Chop the onion and fry over low heat in a skillet 24 cm efficient plus with a little oil. Once poached and well browned, add the capers and olives and cook for 10 minutes over high heat, stirring constantly to prevent burning (add a little water if necessary).
- Cut the tomatoes into cubes and cook in the pan with the onion for at least 20 minutes so that the water withdrawals and the mixture mixes well.
- Sauté celery in an efficient plus pan with a little oil.
- Drain the artichokes, dry and fry in 300 grams of vegetable oil and then, once fried, drain and add them to the mixture with onions. Also add the celery, stir over medium heat for 3-4 minutes then add the vinegar and sugar.
Photos and recipe by Loleta .
