Best 5 Artichoke Caponata Capunata I Cacuocciuli Recipes
**Explore the vibrant flavors of Sicilian cuisine with our collection of mouthwatering artichoke caponata recipes!**
Sicily, known for its rich culinary traditions, has given us the delightful dish of artichoke caponata. This versatile dish, also known as capunata i cacuoccioli, captures the essence of Sicilian cuisine with its vibrant blend of flavors and textures. Our diverse selection of recipes offers a culinary journey through the heart of Sicily, each recipe showcasing unique variations and interpretations of this classic dish. From the traditional method using fresh artichokes to innovative twists featuring roasted or pickled artichoke hearts, these recipes cater to every taste and preference. Discover the perfect artichoke caponata recipe to elevate your next meal, whether it's a casual lunch, a special dinner, or a festive gathering.
HALIBUT WITH ARTICHOKE AND OLIVE CAPONATA
Provided by Giada De Laurentiis
Categories main-dish
Time 52m
Yield 4 servings
Number Of Ingredients 16
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 DIP (CAPONATA)
I was very pleased to adopt this recipe as a homeless Recipezaar orphan; as it is something I have been making for a few years now. I first encountered it in a gift basket from our local Italian gourmet shop. With only four ingredients, it was easily reconstructed. Proportions of all the ingredients can be varied according to your taste; but be sure to use genuine Parmigiano-Reggiano only.
Provided by Jenny Sanders
Categories < 15 Mins
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Combine Parmesan cheese and mayonnaise.
- Add the finely minced garlic.
- Add the drained and coarsely chopped artichoke hearts and combine with cheese mixture.
- May be served cold or heated 10 to 20 minutes in 350°F oven or until cheese is melted. (Do not heat in microwave).
- Serve with chips or as a spread on french bread.
Nutrition Facts : Calories 54.4, Fat 3.6, SaturatedFat 2.2, Cholesterol 11, Sodium 191.2, Carbohydrate 0.6, Sugar 0.1, Protein 4.8
ARTICHOKE AND FENNEL CAPONATA
I love caponata and this is such a colorful and interesting alternative to the classic eggplant version. This is going on my holiday cocktail party buffet with crostini.
Provided by MacChef
Categories European
Time 20m
Yield 3 1/2 cups, 14 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in a large non stick skillet over medium-high heat. Add onions, celery, fennel and garlic; saute 5 minutes or until tender.
- Stir in raisins and next 8 ingredients (through artichokes). Bring to a simmer and cook over medium-low heat 5 minutes or until liquid is almost evaporated.
- Sprinkle with parsley and serve chilled or at room temperature.
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
ARTICHOKE AND FENNEL CAPONATA
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
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
ARTICHOKE CAPONATA
Make and share this Artichoke Caponata recipe from Food.com.
Provided by msintrepid
Categories Vegetable
Time 15m
Yield 2 cups
Number Of Ingredients 7
Steps:
- Sauté artichoke hearts, onions and garlic in olive oil for 5 minutes.
- Add wine, capers and sweet basil.
- Serve hot or cold with toast points or toasted crusty bread.
Nutrition Facts : Calories 283, Fat 13.9, SaturatedFat 2, Sodium 943.9, Carbohydrate 27.6, Fiber 10.4, Sugar 4.7, Protein 6.9
Tips:
- Choose fresh, tender artichokes. Look for artichokes with tightly closed leaves and no blemishes. Avoid artichokes that are brown or have wilted leaves.
- Trim the artichokes properly. Cut off the stem and the top inch of the artichoke. Then, use a sharp knife to remove the tough outer leaves, working your way down to the tender, pale green leaves.
- Cook the artichokes until they are tender. You can boil, steam, or roast artichokes. The cooking time will vary depending on the method you choose, but the artichokes should be tender when pierced with a fork.
- Use a variety of vegetables. In addition to artichokes, caponata can be made with a variety of other vegetables, such as eggplant, zucchini, bell peppers, and onions. Feel free to experiment with different combinations of vegetables to create your own unique caponata.
- Use good-quality olive oil. Olive oil is an essential ingredient in caponata, so be sure to use a good-quality oil that has a fruity flavor. Extra virgin olive oil is a good choice.
- Simmer the caponata until the flavors have melded. Caponata should be simmered for at least 30 minutes, but you can simmer it for longer if you want the flavors to develop even more.
Conclusion:
Caponata is a delicious and versatile dish that can be served as an appetizer, side dish, or main course. It is a great way to use up fresh vegetables, and it is also a good dish to make ahead of time. Caponata can be stored in the refrigerator for up to 5 days, or it can be frozen for up to 3 months.
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