I'VE WRITTEN about Caponata before as well as the whole agrodolce business, but I want to add this little gem of a dish to my list of things that are really easy to make and well worth even the slightest effort.
Caponata di Carciofi, or Artichoke Caponata is its name and believe you, me: it is unbelievably delicious.
2 lbs. baby artichokes, peeled, cored and all bristles removed
4 tbs. olive oil
1 shallot or small onion, chopped
1 small clove of garlic, smashed with the flat of a chef's knife
1 shallot or small onion, chopped
1 small clove of garlic, smashed with the flat of a chef's knife
3 stalks celery cut on the bias into medium-sized pieces (about 1 1/2 inch
1/4 cup raisins soaked in enough red wine vinegar to cover
Salt and pepper to taste
1/4 cup pine nuts (toasted)
1 tbs. sugar
1 pomegranate
When trimming the artichokes please leave the stems intact. They are edible and extremely delicious. Cut the artichokes in half and then in half again and soak in a bowl of cold water with a little lemon juice. Let drain in a colander for at least 5 minutes before cooking.
Take the pine nuts and toast them in a heavy bottomed cast iron skillet that has been heating to the smoking point on a high flame. Toast and shake the pan frequently for about 7 minutes or until the nuts begin to take on a burnished color. Remove from heat and allow to cool before proceeding. Remove from pan and reserve.
In the same pan, heat some olive oil and sauté the shallots and the garlic. Add the celery and sauté over moderate heat until the celery becomes very pale green - almost translucent. You can cover the pan during this to sweat the vegetables which will then render their juices more easily and add flavor to the pan. Remove the vegetables from the pan and reserve. Add more olive oil and then sauté the artichokes for about 10 minutes. Drain the raisins from the vinegar and add those to the artichokes.
In a small saucepan, heat the vinegar and the sugar and let dissolve. Reserve.
Add the celery mixture to the artichokes and then the pignoli. Stir to combine and remove from heat. Add the pomegranate seeds and any juice that remains and stir. Finally, add the vinegar and mix well. Allow to cool. Store in a plastic container until ready to use. It is always better to let caponata rest for a few hours or overnight to allow the flavors to settle and mingle. Always let the caponata come to room temperature before serving.
Buon appetito!
Take the pine nuts and toast them in a heavy bottomed cast iron skillet that has been heating to the smoking point on a high flame. Toast and shake the pan frequently for about 7 minutes or until the nuts begin to take on a burnished color. Remove from heat and allow to cool before proceeding. Remove from pan and reserve.
In the same pan, heat some olive oil and sauté the shallots and the garlic. Add the celery and sauté over moderate heat until the celery becomes very pale green - almost translucent. You can cover the pan during this to sweat the vegetables which will then render their juices more easily and add flavor to the pan. Remove the vegetables from the pan and reserve. Add more olive oil and then sauté the artichokes for about 10 minutes. Drain the raisins from the vinegar and add those to the artichokes.
In a small saucepan, heat the vinegar and the sugar and let dissolve. Reserve.
Add the celery mixture to the artichokes and then the pignoli. Stir to combine and remove from heat. Add the pomegranate seeds and any juice that remains and stir. Finally, add the vinegar and mix well. Allow to cool. Store in a plastic container until ready to use. It is always better to let caponata rest for a few hours or overnight to allow the flavors to settle and mingle. Always let the caponata come to room temperature before serving.
Buon appetito!
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