Discover a Traditional Sicilian Caponata with Artichokes - rich, tangy, and sweet! | Pasta Grannies

artichokes

🥗Healthier: asparagus

💰Cheaper: canned artichokes

Canned artichokes are more affordable and still provide a similar texture.

red wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar offers a milder flavor while being healthier.

Prepare a bowl of water with lemon juice to prevent artichokes from oxidizing.

Remove tough outer leaves from the artichokes until reaching a paler, tender layer.

Cut off the top third of the artichoke leaves to remove the tough points.

Peel the edible stalk and base of the artichokes.

Cut the artichokes in half and remove the furry choke by slicing across the base and pulling it out.

Slice the prepared artichokes and place them in the lemon water.

Slice some onions and celery (including the leaves).

Rinse the capers and set them aside.

Heat olive oil in a pan and soften the onions.

Simmer the celery in a separate pot for a couple of minutes until it's not crunchy.

Add a little celery water to the onions to prevent burning.

Pour olive oil into another pan to cook the artichokes.

Add the softened celery to the onions, followed by the rinsed capers and sliced olives.

Add the sliced artichokes to the sauté pan with the onion mixture.

Season both pans with a pinch of salt.

Add 2 tablespoons of white wine vinegar to the mixture.

Add a scant tablespoon of sugar and ground black pepper to taste.

Once the artichokes are soft, combine them with the onion mixture.

Taste test the mixture to check the sweet and sour balance.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary