There are many variations on caponata, Sicily's classic vegetable dish. This winter variation is especially rich in fiber, and is also quite refreshing. To serve 8 you'll need:
Prep Time: 30 minutes
Cook Time: 30 minutes
Ingredients:
- 8 artichokes, trimmed of the tough outer leaves (see below link to instructions if need be)
- An onion
- 2 cloves garlic
- A half cup dry white wine
- 1/4 pound (100 g) pitted green olives
- 1 tablespoon capers
- 4 tender ribs celery
- 1/3 cup white wine vinegar
- A cup of tomato sauce
- 1 tablespoon sugar
- The juice of a lemon
- 1 tablespoon minced parsley
- 1 tablespoon pine nuts
- Olive oil
- Salt and pepper
Preparation:
Fill a bowl with water and add the lemon juice. Sliver the artichokes lengthwise, removing any fuzz the chokes may have, and put them in the acidulated water to keep them from darkening. Remove the strings and leaves from the celery stalks and dice them.
Mince the onion and sauté it with the garlic in a skillet, with 4 tablespoons of oil. Add the artichokes and the celery and sauté over a brisk flame for 3-4 minutes or until they begin to color. Stir in the sugar, vinegar wine, tomato sauce, capers, and pine nuts; season to taste with salt and pepper, and cook for 15 minutes, stirring often.
Remove the pot from the fire and stir in the olives and the parsley. Let the caponata cool, and serve it with slices of toasted bread.
Yield: 8 servings artichoke and celery caponata.
Mince the onion and sauté it with the garlic in a skillet, with 4 tablespoons of oil. Add the artichokes and the celery and sauté over a brisk flame for 3-4 minutes or until they begin to color. Stir in the sugar, vinegar wine, tomato sauce, capers, and pine nuts; season to taste with salt and pepper, and cook for 15 minutes, stirring often.
Remove the pot from the fire and stir in the olives and the parsley. Let the caponata cool, and serve it with slices of toasted bread.
Yield: 8 servings artichoke and celery caponata.
