Crispy Artichoke Caponata

Ingredients

• 4 large artichokes 4 large artichokes
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 tablespoon balsamic vinegar 1 tablespoon balsamic vinegar
• 1 tablespoon capers 1 tablespoon capers
• 10 pitted green olives, sliced 10 pitted green olives, sliced
• 1 tablespoon sugar 1 tablespoon sugar
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried basil 1 teaspoon dried basil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 25g, 10g
• Protein: 5g
• Fiber: 8g
• Salt: 1g

Preparation

1. 1.
   Prepare the artichokes by removing the tough outer leaves and trimming the stems. Cut them into quarters and remove the fuzzy choke.
2. 2.
   Heat olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
3. 3.
   Add the artichokes to the skillet and cook until they turn golden brown and crispy.
4. 4.
   Stir in the diced tomatoes, tomato paste, balsamic vinegar, capers, olives, sugar, dried oregano, dried basil, salt, and pepper. Mix well to combine all the ingredients.
5. 5.
   Reduce the heat to low and let the caponata simmer for about 20 minutes, allowing the flavors to meld together.
6. 6.
   Taste and adjust the seasoning if needed.
7. 7.
   Serve the Crispy Artichoke Caponata warm or at room temperature, garnished with fresh basil leaves.

Treat your ingredients with care...

• Artichokes — To prevent them from browning, place the trimmed artichokes in a bowl of water with lemon juice until ready to use.
• Tomatoes — If fresh tomatoes are in season, you can use them instead of canned tomatoes. Simply blanch, peel, and dice them before adding to the dish.
• Olive oil — Use extra virgin olive oil for its rich flavor and health benefits.
• Balsamic vinegar — Opt for a high-quality balsamic vinegar to enhance the taste of the caponata.
• Capers — Rinse the capers before using to remove excess saltiness.

Tips & Tricks

• For an extra burst of flavor, add a splash of red wine to the caponata while simmering.
• Serve the Crispy Artichoke Caponata as a side dish with grilled fish or chicken for a complete meal.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.
• If you prefer a smoother texture, you can blend a portion of the caponata before serving.
• Experiment with different herbs and spices to customize the flavor profile to your liking.

Serving advice

Serve the Crispy Artichoke Caponata as an appetizer or a side dish. It pairs well with crusty bread or toasted crostini. You can also serve it alongside a fresh salad for a light and refreshing meal.

Presentation advice

Garnish the Crispy Artichoke Caponata with a drizzle of extra virgin olive oil and some fresh basil leaves to add a pop of color. Serve it in a shallow dish or on a platter to showcase the vibrant colors of the artichokes and tomatoes.