Caponata of artichokes

The printable version of the recipe can be found here.


  • 8 artichokes, cleaned, cooked and quartered
  • 30 ml of apple vinegar
  • 10 grams of pine nuts, roasted
  • 2 stalks of celery, washed and cut into slices
  • 2 tablespoons of olive oil
  • 1 garlic clove, finely chopped
  • 3 tablespoons of raisins
  • 1 tablespoon of sugar


  • Put the oil in a pan and add the garlic.
  • Fry (sauté) the garlic over low heat.
  • Add the celery and cook for a few minutes.
  • Add the artichokes, raisins, vinegar and sugar.
  • Stir well and bring to a boil.
  • Turn off the heat and allow to cool.
  • Taste and season with salt and pepper.
  • Divide on 4 plates and sprinkle with toasted pine nuts.

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