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Artichoke Caponata

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Because I love artichokes.

Because I love artichokes.

Ingredients

Serves: 2-4 servings.

Metric Cups
  • 8 artichokes (meaty)
  • pepper (to taste)
  • 2 sticks celery (sliced)
  • 100 grams taggiasche olives
  • 2 tablespoons pinenuts (toasted)
  • 175 millilitres white wine vinegar
  • 2 tablespoons capers (drained)
  • 10 grams caster sugar
  • 300 grams plum tomatoes (puréed)
  • 1 onion
  • 1 lemon
  • olive oil
  • salt (to taste)
  • 8 artichokes (meaty)
  • pepper (to taste)
  • 2 sticks celery (sliced)
  • 4 ounces taggiasche olives
  • 2 tablespoons pinenuts (toasted)
  • 6⅛ fluid ounce white wine vinegar
  • 2 tablespoons capers (drained)
  • ounce superfine sugar
  • 11 ounces plum tomatoes (puréed)
  • 1 onion
  • 1 lemon
  • olive oil
  • salt (to taste)

Method

Artichoke Caponata is a community recipe submitted by NYinRome and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Clean artichokes, cut in thin slices. Let stand in water and lemon juice, drain then saute in olive oil salt and pepper about 10 minutes or so or until softish. Place in serving dish.
  • Chop onion and saute in oil until just blonde, then add tomatoes, celery salt and pepper again let simmer for about 10-15 minutes, sauce must be cooked. Add olives, capers, vinegar, some basil and sugar, mix and continued cooking on high flame another 3-5 minutes.
  • Cover artichokes with sauce and let stand for at least 2 hours. Just before serving sprinkle with toasted pine nuts.
  • Clean artichokes, cut in thin slices. Let stand in water and lemon juice, drain then saute in olive oil salt and pepper about 10 minutes or so or until softish. Place in serving dish.
  • Chop onion and saute in oil until just blonde, then add tomatoes, celery salt and pepper again let simmer for about 10-15 minutes, sauce must be cooked. Add olives, capers, vinegar, some basil and sugar, mix and continued cooking on high flame another 3-5 minutes.
  • Cover artichokes with sauce and let stand for at least 2 hours. Just before serving sprinkle with toasted pine nuts.
  • Additional Information

    The original recipe calls for large green olives, but I like taggiasche olives. This is a great side dish.

    The original recipe calls for large green olives, but I like taggiasche olives. This is a great side dish.

    Tell us what you think