Best 3 Artichoke Caponata Recipes

**Transport yourself to the vibrant streets of Sicily with our delightful Artichoke Caponata, a symphony of flavors that will tantalize your taste buds.** This classic Italian dish, originating from the sun-kissed island, is a delectable medley of tender artichokes, sweet and tangy capers, juicy tomatoes, and a harmonious blend of herbs and spices. Immerse yourself in the aromatic embrace of basil, oregano, and garlic, as they dance together to create a captivating essence. Discover the perfect balance of sweet and savory as the natural sweetness of the vegetables mingles with the tangy bite of capers and the subtle acidity of tomatoes. Indulge in the symphony of textures, from the tender artichokes to the plump tomatoes, all harmoniously united in a delectable embrace. This versatile dish can be enjoyed as an appetizer, a side dish, or even as a main course. Dive into the depths of Italian culinary heritage with our Artichoke Caponata, a true testament to the vibrant flavors and rich traditions of Sicilian cuisine.

**In this comprehensive guide, we present you with not one, but three enticing variations of Artichoke Caponata, each offering a unique twist on this classic recipe.** Embark on a culinary journey as we explore:

1. **Classic Artichoke Caponata:** Experience the authentic flavors of traditional Artichoke Caponata, where the simplicity of fresh ingredients shines through. Discover the perfect harmony of artichokes, tomatoes, capers, and herbs, all brought together in a symphony of Mediterranean flavors.

2. **Roasted Artichoke Caponata:** Elevate your Artichoke Caponata to new heights with the smoky, caramelized notes of roasted artichokes. This variation adds an extra layer of depth and complexity to the dish, creating a captivating interplay of flavors and textures.

3. **Artichoke Caponata with Pistachios:** Embark on a culinary adventure as you incorporate the nutty crunch of pistachios into your Artichoke Caponata. This unique twist adds a touch of elegance and sophistication to the dish, making it a perfect choice for special occasions or gatherings.

Prepare to embark on a culinary voyage, where each variation of Artichoke Caponata promises a distinct and unforgettable experience. Let your taste buds be captivated as you explore the diverse flavors and textures that this versatile dish has to offer.

Let's cook with our recipes!

HALIBUT WITH ARTICHOKE AND OLIVE CAPONATA

Halibut with Artichoke and Olive Caponata image

Provided by Giada De Laurentiis

Categories main-dish

Time 52m

Yield 4 servings

Number Of Ingredients 16

Ingredients

1/4 cup olive oil
1 small red onion, chopped
1 teaspoon salt, plus extra for seasoning
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
1 celery stalk, chopped
8 ounces frozen artichoke hearts, thawed and cut into 1-inch pieces
1 (14 1/2-ounce) can diced tomatoes, with juices
10 pitted kalamata olives, halved
3 tablespoons raisins
1/4 cup red wine vinegar
1 tablespoon sugar
1 tablespoon capers, rinsed and drained
4 (4 to 5-ounce) center-cut halibut fillets, about 1-inch thick
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
3 tablespoons chopped fresh flat-leaf Italian parsley, for garnish

Steps:

For the caponata: In a large skillet, heat the olive oil over medium-high heat. Add the onion and season with salt and pepper. Cook until translucent, about 3 minutes. Add the celery and artichoke hearts and cook until soft and the artichokes are lightly browned, 3 to 4 minutes. Add the tomatoes, olives, and raisins to the pan. Simmer over medium-low heat, stirring frequently, until the mixture thickens, about 25 minutes. Stir in the vinegar, sugar, and capers and season with salt and pepper, to taste.
For the halibut: Place a nonstick grill pan over medium-high heat or preheat a gas or charcoal grill. (If not using a nonstick grill pan, lightly oil the pan before grilling the fish. The halibut can also be roasted for 10 to 12 minutes in a pre-heated 400 degrees F oven.)
Drizzle the halibut on both sides with olive oil. Season on both sides with salt and pepper. Grill until the flesh flakes easily with a fork, 3 to 4 minutes on each side.
Arrange the halibut on a serving platter and top with the caponata. Garnish with chopped parsley and serve.

ARTICHOKE AND FENNEL CAPONATA

Artichoke and Fennel Caponata image

Caponata is usually made with eggplant and green peppers. My husband hates eggplant, and I can't eat peppers, so when I found this recipe, I was pretty happy. It's really good, and goes will spooned over toasted baguette slices.

Provided by FloridaGrl

Categories Vegetable

Time 15m

Yield 14 serving(s)

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
1 cup chopped onion
1 cup chopped celery
1 cup fennel bulb, chopped
2 garlic cloves, thinly sliced
1/2 cup golden raisin
1/3 cup white wine vinegar
3 tablespoons sugar
2 tablespoons capers
1 1/2 teaspoons grated lemon rind
1/4 teaspoon salt
1/4 teaspoon black pepper, freshly ground
1 (15 ounce) can tomato sauce
1 (9 ounce) package frozen artichoke hearts, thawed and chopped
2 tablespoons chopped fresh flat leaf parsley

Steps:

Heat oil in large, nonstick skillet over medium high heat. Add onion, celery,fennel, and garlic. Saute 5 minutes or until tender.
Stir in raisins, and next 8 ingredients, (through artichokes). Bring to a simmer; cook over medium low heat 5 minutes or until liquid almost evaporates.
Sprinkle with parsley. Serve chilled or at room temperature. Serving size: 1/4 cup.

Nutrition Facts : Calories 60.4, Fat 1.2, SaturatedFat 0.2, Sodium 257.3, Carbohydrate 12.6, Fiber 1.9, Sugar 7.7, Protein 1.4

GRILLED FISH WITH ARTICHOKE CAPONATA

GRILLED FISH WITH ARTICHOKE CAPONATA image

Categories Fish

Number Of Ingredients 15

Ingredients

1/4 cup extra-virgin olive oil, plus more for rubbing
4 tender celery ribs, diced (1 cup)
1 onion, finely chopped
3 garlic cloves, thinly sliced
1/2 cup prepared tomato sauce
1/2 cup dry white wine
1/4 cup white wine vinegar
1/2 pound marinated artichoke hearts, drained and chopped
1/2 cup pitted green olives, chopped
1/4 cup pine nuts
3 tablespoons sugar
2 tablespoons small capers, drained
Kosher salt and freshly ground pepper
3 tablespoons shredded basil
Six 7-ounce skinless mahimahi fillets

Steps:

In a large, deep skillet, heat the 1/4 cup of olive oil until shimmering. Add the celery, onion and garlic and cook over moderate heat until just softened, 4 minutes. Add the tomato sauce, wine, vinegar, artichokes, olives, pine nuts, sugar and capers and season with salt and pepper. Simmer until the vegetables are tender and the liquid is reduced, 8 minutes. Stir in the basil and let cool. 2. Light a grill or preheat a grill pan. Rub the fish with olive oil and season with salt and pepper. Grill over moderately high heat, turning once, until cooked through, about 9 minutes. Transfer the fish to plates, top with the caponata and serve. Make Ahead The artichoke caponata can be refrigerated for up to 3 days.

Tips:

Use fresh, high-quality ingredients: The better the ingredients, the better the caponata will taste. Look for ripe artichokes, firm eggplant, and sweet peppers.

Don't overcook the vegetables: The vegetables should be tender but still have a little bit of bite to them. Overcooking will make them mushy.

Use a good-quality olive oil: Olive oil is a key ingredient in caponata, so it's important to use a good one. Look for an extra virgin olive oil that is fruity and flavorful.

Add some sweetness: Caponata is traditionally made with a bit of sweetness, which can come from sugar, honey, or balsamic vinegar. Adding a touch of sweetness helps to balance out the acidity of the tomatoes and vinegar.

Let the caponata rest: Caponata is best when it has had a chance to rest for a few hours or overnight. This allows the flavors to meld and develop.

Conclusion:

Artichoke caponata is a delicious and versatile dish that can be served as an appetizer, side dish, or main course. It's a great way to use up fresh vegetables, and it's also a healthy and flavorful dish. With its sweet, sour, and savory flavors, artichoke caponata is sure to please everyone at your table. So next time you're looking for a new and exciting recipe, give artichoke caponata a try!