Caponata is a Sicilian aubergine dish, made from cooked vegetables (onions, celery and tomatoes) seasoned with capers, olives and pine nuts, in a sweet and sour sauce.
I buy two bunches of artichokes today at the market, they looks so fresh, and I decide to make a winter caponata, using artichokes instead of aubergines.
The hardest task is to clean the artichokes. However, if you listen either to your favourite music or audio book, it doesn't take too long: 10 minutes for 10 artichokes,
I put my artichokes in water along with the juice of a fresh lemon and I leave them until I get all my ingredients.
Caponata di carciofi - Artichoke Caponata
10 artichokes, trimmed and quartered
The juice of one lemon
3 medium onions, peeled and finely sliced
3 garlic cloves, gem removed and finely chopped
3 celery stalks, strings removed and chopped
200 g green olives, pitted
2 tablespoons capers in salt, roughly rinsed
2 tablespoons pine nuts, sautéed
200 g chopped tomatoes
4 anchovy fillets, in oil
50 ml white wine vinegar
50 ml dry white wine
10 g caster sugar
Extra virgin oil
Serves 4 to 6
Preparation time: 20 minutes
Cooking time: 40 minutes
1. In a large bowl, cover the artichokes with water and the juice of a fresh lemon and set aside util you get all the ingredients chopped and ready.
2. Drain the artichokes.
3. In a large frying pan, heat two tablespoons of oil and sauté the artichokes for 5 minutes on medium heat, stirring frequently. Set aside.
4. In the same pan, heat 1 tablespoon of oil and sauté the onion with a pinch of salt for 5 minutes on medium heat.
5. Add garlic, celery, olives, capers and pine nuts, stir through and cook for two minutes. Add 20 ml of hot water and cook for 10 minutes on medium heat.
6. Stir in the artichokes, the tomatoes and the anchovies and stir well. Leave to simmer, covered, for 20 minutes.
7. Meanwhile, in a small pan, bring wine and vinegar with sugar to the boil and cook for 3 minutes, until sugar is dissolved.
4. In the same pan, heat 1 tablespoon of oil and sauté the onion with a pinch of salt for 5 minutes on medium heat.
5. Add garlic, celery, olives, capers and pine nuts, stir through and cook for two minutes. Add 20 ml of hot water and cook for 10 minutes on medium heat.
6. Stir in the artichokes, the tomatoes and the anchovies and stir well. Leave to simmer, covered, for 20 minutes.
7. Meanwhile, in a small pan, bring wine and vinegar with sugar to the boil and cook for 3 minutes, until sugar is dissolved.
8. Add the vinegar and wine to the caponata and remove from the heat.
9. Leave to rest and serve warm.
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