Servings:
4
INGREDIENTS
- - 10 artichokes
- - 400 g tomatoes, peeled
- - 1 onion
- - 2 tablespoons of green olives
- - 2 tablespoons capers
- - 20 g of pine nuts
- - 2 teaspoons of brown sugar
- - 0.50 lemon
- - 1 glass of white wine
- - Apple Cider Vinegar
- - Extra virgin olive oil
- - Whole salt
INSTRUCTIONS
- Carefully clean the artichokes, cut into slices and store acidulated water with lemon juice.
- Chop the onion and brown it briefly in a pan with 4-5 tablespoons of oil, add the drained artichokes and cook for a few minutes. At this point add the peeled tomatoes, capers, pine nuts and olives into pieces. Stir gently, then check for salt, pour in the wine and continue to heat for about ten minutes. After this time, add a dash of vinegar, sugar and remove from heat after a few minutes. At the end of the artichokes should be very tender.
- Serve the caponata preferably at room temperature.
