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Artichokes Caponata - {Caponata Di Caciofi} Recipe - Cooking Index

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Artichokes Caponata - {Caponata Di Caciofi}

Type: Vegetables
Serves: 4 people

Recipe Ingredients

8   Artichokes
  Lemon juice - as needed
7 tablespoons 105mlExtra-virgin olive oil
1/2 tablespoon 7.5mlOnion - cut medium dice (medium)
1 tablespoon 15mlCarrot - peeled, and (small) Chopped into rough 1/4" dice
12   Green olives - pitted = (preferably Sicilian variety)
1 tablespoon 15mlSalt-packed capers - rinsed, dried
2   Chiles
  Salt - to taste
  Freshly-ground black pepper - to taste
2 tablespoons 30mlTomato paste
3   Salt-packed anchovy fillets - soaked in milk, Rinsed, patted dry, chopped
4   Canned plum tomatoes - peeled, seeded
4 tablespoons 60mlRed wine vinegar
4 tablespoons 60mlGranulated sugar

Recipe Instructions

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 of the 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.

Source:
"MOLTO MARIO with Mario Batali - (Show # MB-2F28) - from the TV FOOD NETWORK"

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