Artichoke caponata is one of 30 Sicilian variants. Aubergine is the main ingredient in the typical summer version, but in winter it is replaced by the refined and strong taste of artichokes.
Artichokes (40%), tomato paste, celery, onion, sunflower oil, extra virgin olive oil, olives, capers, vinegar, sugar, salt.
Sicily, particularly in the Gela and Catania plains, is one of the areas most suited to artichoke production; historical records indicate it as the origin of the domestication of the artichoke from its wild progenitor (wild thistle).
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Caponata di Carciofi is a typical Sicilian dish, but its origin is uncertain. Some sources claim that it was created in the Arabic era, while others point to a more recent birth, in the 18th century. What is certain is that Caponata di Carciofi has become a symbol of Sicilian culinary tradition and is prepared in different ways in different towns and cities on the island. In Palermo, for example, pine nuts and sultanas are added, while in Catania black olives and capers are used. Despite the differences, Caponata di Carciofi remains a tasty and healthy dish, thanks to the properties of its ingredients, including artichokes.
Caponata di Carciofi is a versatile dish that lends itself to many different combinations, both with wine and cheese. For example, a rosé wine with light, fruity notes is perfect with the intense flavour of the artichokes. Or, if you prefer white wine, you can choose a dry, light white wine that does not overpower the flavour of the caponata. As for cheeses, you can choose those with a delicate flavour, such as ricotta or buffalo mozzarella, or those with a stronger flavour, such as pecorino or gorgonzola. Artichoke caponata can also be eaten with home-made or toasted bread.
The artichoke is a very popular vegetable in the kitchen for its unique flavour and for its beneficial properties for our organism. Artichoke Caponata is not only a tasty dish, but also a food that is good for us.
Caponata di Carciofi
