Artichoke Caponata

This artichoke caponata is inspired by the flavours of western Sicily, where the classic dish is reimagined without tomatoes, allowing the star ingredient—the artichoke—to truly shine. With a delicate balance of savoury olives, briny capers, sweet raisins and a touch of vinegar for that signature sweet-and-sour profile. This version celebrates the simplicity and depth of Sicilian ingredients.

Yield 2 Servings

Mis en Place

1 Pound of Artichokes, roughly 4

1 Lemon

1/4 C. Olive Oil

1-2 Shallots, finely sliced

1 Rib of Celery, thinly sliced and blanched

2 Cloves of Garlic, thinly sliced

2 Caper Berries, finely chopped or 2 Tbsp. Capers

1/2 C. Castelvetrano Olives, pitted and chopped

1/8 C. Raisins

1/4 C. Pine Nuts, lightly toasted

1/4 C. White Wine Vinegar

1 Tbsp. Granulated Sugar

Chiffonade 1 Stem of Mint Leaves

Salt

Freshly Ground Pepper

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Method

Step 1

Prepare the Artichokes

 Fill a bowl with cold water and squeeze the juice of half a lemon.

Trim the stem and the tough outer leaves, using a spoon remove the choke, and slice the hearts into thin pieces and transfer to lemon water bath to prevent browning.

Step 2

In a large skillet, heat the olive oil over medium heat.

Add the sliced onion and a pinch of salt, cooking until softened and translucent, about 5-7 minutes. 

Add the sliced garlic and cook for another 1-2 minutes until fragrant. 

Step 3

Add the blanched celery, then drain the artichoke slices and add them to the skillet.

Cook over medium heat, stirring occasionally, until tender and lightly browned, about 10-12 minutes. 

Step 4

Stir in the chopped olives, capers, toasted pine nuts, raisins and a few grinds of black pepper. 

In a small bowl, mix together the white wine vinegar and sugar until the sugar dissolves.

Pour this mixture over the artichoke mixture, stirring to combine. 

Reduce the heat to low and let the mixture simmer for another 5-7 minutes, allowing the flavours to meld and the liquid to reduce slightly. 

Taste and adjust seasoning as needed.

Step 5

Remove from heat and let the caponata cool to room temperature. 

Garnish with chopped fresh mint before serving with an additional drizzle of olive oil.