Recipe: Caponata

  • 5 tablespoons olive oil
  • 12 fresh or 2 (9-ounce) packages frozen artichoke hearts, cut into rough dice
  • 1 ½ cups finely diced onion
  • 1 tablespoon chopped garlic
  • 1 cup finely diced celery
  • 1 /4 teaspoon red pepper flakes
  • ¼ cup drained capers
  • 4 ounces pitted Greek or Sicilian black olives, roughly chopped
  • 2 cups tomatoes diced
  • 3 tablespoons chopped fresh basil
  • ¼ teaspoon unsweetened cocoa powder
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon sugar

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.

serve chilled, or at room temperature.

perfectly paired with a godello wine, or a petite verdot!


0 Responses to “Recipe: Caponata”

  1. Leave a Comment

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

RSS Upcoming Events

  • An error has occurred; the feed is probably down. Try again later.


Recent Tweets

  • We are getting in the spirit! 1 month ago
  • We have new weekend hours - starting November 1st. We will be open: Friday: 11am to 7pm Saturday: 11am to 7pm Sunday: 1pm to 5pm 2 months ago
  • What a great event Monday night with Sandy Huffine tasting the fabulous Krupp Brothers wines. Thanks to Sandy,... fb.me/2vqjvhSiE 2 months ago
  • FYI - Portions of Sunset Drive will be closed today between Ransom St. and Main St. until 3pm for repairs. 3 months ago
  • What a great afternoon we had with Luke Marquis of Mollydooker yesterday. We were the first people in the state... fb.me/7l5hfeRCK 4 months ago


December 2010
« Nov   Jan »

%d bloggers like this: