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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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My mom makes this. She's italian and knows how to cook. I LOVE IT!! Ingredients:
5 tablespoons olive oil |
12 fresh or 2 (9-ounce) packages frozen artichoke hearts, cut into 1 inch cubes |
1 1/2 cups diced onion |
1 tablespoon chopped garlic |
1 cup finely diced celery, parboiled for 2 minutes |
1 /4 teaspoon red pepper flakes |
1/4 cup drained capers |
4 ounces pitted greek or sicilian black olives, halved |
2 cups tomato sauce |
3 tablespoons chopped fresh basil |
1/4 teaspoon unsweetened cocoa powder (iknow..weird) |
2 tablespoons balsamic vinegar |
1 tablespoon sugar |
Directions:
1. 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. 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. 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. Bring caponata to room temperature before serving.
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