Artichoke Caponata paired with homemade ricotta makes a delicious pairing for spring.
Recipe: Artichoke Caponata
Yield: 3-6 servings
Print RecipeIngredients
- 4 large fresh artichokes
- 1 medium bulb of fresh fennel, thickly sliced
- 2 celery stalks, thickly sliced
- 3 spring onions, thickly sliced (green tops included)
- 1/4 cup salted capers, soaked in water for 30 minutes and drained
- 1 cup water
- 1 cup Castelvetrano olives, pitted and halved
- 1/4 cup extra virgin olive oil
- 1/2 cup red wine vinegar
- 2 tablespoons coconut sugar
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Tools
No. 10 Field Skillet or No.12 Field Skillet
Resources
The Field Method for Cast Iron Care
Instructions
1.
Prepare the Artichokes: Trim the artichokes by removing the tough outer leaves and cutting off the top. Remove the choke (furry center) using a spoon. Cut the artichokes into eighths.
2.
Cook Artichokes: In a large skillet, heat the olive oil over medium heat.
Add the artichokes to the skillet and sauté for about 10-12 minutes until they are tender and starting to caramelize, add one cup of water about halfway through the cook. Stir occasionally to ensure they cook evenly.
3.
Add Vegetables: Once the artichokes are tender, add the thickly sliced fennel, celery, and spring onions to the skillet along with a cup of water. Cook for an additional 5-7 minutes, stirring occasionally, until the vegetables are tender.
4.
Add Capers and Olives: Stir in the drained capers and Castelvetrano olives. Cook for another 3-4 minutes.
5.
Season the Caponata: Pour in the red wine vinegar and sprinkle in the coconut sugar. Stir to combine and cook for another 3-5 minutes until the liquid reduces slightly. Adjust seasoning with salt and pepper as needed.
6.
Serve: Transfer the caponata to a serving dish and garnish with freshly chopped parsley. Serve warm or at room temperature, enjoyed as a side dish or atop toasted bread.
Seasoning Rating: Better
This dish is rich in healthy oils and perfect for building up a solid seasoning. Vinegar however, is considered acidic which can actually hurt your skillet's seasoning over time.
Seasoning Ratings:
Best—These dishes are the best options for building resilient seasoning, and surefire choices for getting tricky pans back on track.
Better—The best way to keep your skillet in great shape is to cook frequently, and cast iron-friendly dishes like these are your bread and butter.
Safe—These recipes won't strip seasoning away from your pan, but won't really add any, either.
OK—Be sure to clean up promptly. Recipes with this rating might feature acidic ingredients which can affect seasoning if not washed soon after cooking.
