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Artichoke Caponata

Lina Parasiliti instead proposes Artichoke Caponata, a variant of the classic Sicilian caponata. The ingredients are therefore the usual ones (onion, celery, carrot, and olives), but instead of eggplants, artichokes will be used, cut into wedges, sautéed in a pan, and topped with tomato puree and white wine vinegar. A delicious specialty with a sweet and sour taste, always a guaranteed success.

Ingredients for 4 people:

  • 8 artichokes
  • 1 carrot
  • 1 stalk of celery
  • 2 white onions
  • 200g pitted green olives
  • 1 glass of white wine vinegar
  • 20g white sugar
  • 500ml tomato sauce
  • Extra virgin olive oil
  • Salt and black pepper
  • 1 lemon


Clean the artichokes by removing the tough outer leaves, leaving the heart, and cut them into wedges, soak them in cold water with the juice of one lemon for 4 minutes.

Cut the onion, celery, and carrot into small pieces.

Lightly blanch the artichokes, celery and carrot, separately, with a little salt.

In a pan, add a drizzle of olive oil and sauté the artichokes for 5 minutes, then transfer them to a separate container.

Brown the carrot, celery, and pitted olives and add them to the artichokes. In the pan, sauté the onion with a drizzle of olive oil and pour in the tomato passata, adjusting with salt and pepper, pour in the vinegar and let it evaporate, add the sugar and cook over low heat for 10 minutes. Then distribute the sauce in the container with the artichokes, celery, carrots, and olives, mix everything and let it cool. The caponata should be served cold as an appetizer or side dish.

FROM 20 TO 28 APRIL 2024

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