Ingredients
- 8 artichokes
- Lemon juice
- 3 tablespoons plus 4 tablespoons extra-virgin olive oil
- 1/2 medium onion, cut into medium dice
- 1 small carrot, peeled and chopped into rough 1/4-inch dice
- 12 green olives pitted, preferably Sicilian variety
- 1 tablespoon salt packed capers, rinsed and dried
- 2 whole chiles
- Salt and freshly ground black pepper
- 2 tablespoons tomato paste
- 3 salt packed anchovy fillets, soaked in milk, rinsed, patted dry, chopped
- 4 canned plum tomatoes, peeled and seeded
- 4 tablespoons red wine vinegar
- 4 heaping tablespoons granulated sugar
Directions
Using a bread knife, carefully slice off the tips of the artichokes, remove all of the tough outer leaves, and using a paring knife peel the base. Cut each artichoke into quarters and remove the choke, as well as any prickly tips that may have formed on the inner leaves. Place in water with lemon juice. Drain. Cut each of these quarters into halves, to make wedges.
In a medium saucepan, heat 4 tablespoons extra-virgin olive oil, add onions, carrots, olives, capers, chiles, and drained artichokes. Season with salt and pepper. Toss to caramelize. Add more olive oil, season, add tomato paste and let ingredients bubble rapidly. Add anchovies. During the last 5 minutes add tomatoes. Add red wine vinegar and sugar and reduce 1 minute.
Serve hot or at room temperature with a salad
















Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 2 reviews
By leonardomedici
on November 15, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This recipe was delicious. I made it exactly like the recipe. I have been eating eggplant caponata for years and this is a real nice switch with the artichokes. It really brings out the flavors reminiscent of Sicily Italy.
By steve_4516632
Dallas, TX
on December 21, 2005
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Having found no decent artichokes, I made this with cauliflower and it was absolutely declicious. As Mario says, it's all about the carmelization. Family loved it.
Read all 2 reviews