Artichokes Caponata - {Caponata Di Caciofi}

Recipe Ingredients

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

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.