Artichoke Caponata

Photo by Debbie R.
Adapted from facebook.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from facebook.com

Ingredients

  • 12 oz bag frozen Artichoke hearts

  • 1

    small onion, quartered and sliced thin

  • 2

    stalks celery, chopped thin

  • 3

    tablespoons capers

  • 1/2

    cup tomato sauce

  • 2

    tablespoons water

  • 1/4

    cup red vinegar plus 1/8 cup

  • 1/4

    cup pitted Sicilian olives (or Spanish olives)

  • 1

    teaspoon kosher salt

  • 1/2

    teaspoon black pepper

  • 1

    teaspoon sugar

  • Olive oil

Directions

Heat 3 tablespoons olive oil in a large saute pan on medium low heat. Add onions and celery, and half teaspoon salt. Mix frequently, for approx. 10 minutes. Onions should gradually turn translucent, then light golden brown. Be careful not to burn. Add capers and 1/4 cup vinegar. Let cook for 2 minutes then add tomato sauce, sugar and frozen artichokes. Add 2 tablesppons of water. Mix well but GENTLY, so artichokes don't fall apart. Cover and let cook on low medium heat. Peak in every 2 minutes and stir gently. At this point I tasted and decided to add additional 1/8 cup vinegar, and 1/2 teaspoon salt and black pepper. Cook for 7-8 minutes total. Add olives and serve.

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