- 6
Ingredients
- 5 T olive oil shopping list
- 12 fresh or 2 (9-ounce) packages frozen artichoke hearts, cut into 1" cubes
- 1 ½ cups diced onion
- 1 T chopped garlic
- 1 cup finely diced celery, parboiled for 2 minutes
- 1 /4 teaspoon red pepper flakes
- ¼ cup drained capers
- 4 ounces pitted Greek or Sicilian black olives, halved
- 2 cups tomato sauce
- 3 tablespoons chopped fresh basil
- ¼ teaspoon unsweetened cocoa powder
- 2 T balsamic vinegar
- 1 T sugar
Preparation
Step 1
* 1. Heat 2 tablespoons of the olive oil in a large sauté pan and set on medium-high heat until sizzling, about 2 minutes. Add the artichokes and cook until browned, about 3 minutes on each side.
* 2. Using a slotted spoon, transfer artichokes to a bowl, leaving as much oil in the pan as possible. Reduce heat to medium, add the remaining 3 tablespoons oil and the onion, stir until well coated and cook for 5-8 minutes. Add the garlic, celery, red pepper flakes, capers and olives and cook for 3-5 minutes. Stir in the tomato sauce and basil, heat until the sauce is bubbling and cook for 3 minutes. Stir in the cocoa powder and cooked artichokes and simmer 5-8 minutes.
* 3. In a small saucepan on high heat, boil the vinegar and sugar until reduced by half and quite syrupy, about 2 minutes. Stir into the cooked vegetables and simmer on very low heat for 3-5 minutes. 4. Transfer caponata to a bowl and refrigerate overnight. Bring caponata to room temperature before serving.