Artichoke Caponata
POSTED: 11:33 am HST February 6, 2007
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Ingredients: Lemon juice 4 artichokes 1/2 small onion, medium dice 1/2 carrot, diced 6-8 olives, pitted and sliced in half 1/2 TBS capers, rinsed 1 whole chili salt and pepper to season 1 TBS tomato paste 2 canned plum tomatoes, chopped 2 TBS red wine vinegar 2 TBS sugar Instructions:
- Using a bread knife, carefully slice off the tips of the artichokes, remove all of the tough outer leaves, and using a paring knife peel the base.
- Cut each artichoke into quarters and remove the choke, as well as any prickly tips that may have formed on the inner leaves.
- Place in water with lemon juice. Drain. Cut each of these quarters into halves, to make wedges.
- In a medium saucepan, heat 3 tablespoons extra-virgin olive oil, add onions, carrots, olives, capers, chiles, and drained artichokes. Season with salt and pepper.
- Toss to caramelize.
- Add more olive oil, season, add tomato paste and let ingredients bubble rapidly.
- Add tomatoes.
- Add red wine vinegar and sugar and reduce 1 minute.
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