Artichoke Caponata

Photo by Lee C.
Adapted from foodandwine.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from foodandwine.com

Ingredients

  • 1/4

    cup extra-virgin olive oil, plus more for rubbing

  • 4

    tender celery ribs, diced (1 cup)

  • 1

    onion, finely chopped

  • 3

    garlic cloves, thinly sliced

  • 1/2

    cup prepared tomato sauce

  • 1/2

    cup dry white wine

  • 1/4

    cup white wine vinegar

  • 1/2

    pound marinated artichoke hearts, drained and chopped

  • 1/2

    cup pitted green olives, chopped

  • 1/4

    cup pine nuts

  • 3

    tablespoons sugar

  • 2

    tablespoons small capers, drained

  • Kosher salt and freshly ground pepper

  • 3

    tablespoons shredded basil

Directions

In a large, deep skillet, heat the 1/4 cup of olive oil until shimmering. Add the celery, onion and garlic and cook over moderate heat until just softened, 4 minutes. Add the tomato sauce, wine, vinegar, artichokes, olives, pine nuts, sugar and capers and season with salt and pepper. Simmer until the vegetables are tender and the liquid is reduced, 8 minutes. Stir in the basil and let cool.

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