Artichoke Caponata - Traditional Sicilian Recipe

€5,90

Sicilian Purple Artichoke Caponata

A variation on the traditional Sicilian caponata. We've reinterpreted it with the purple artichoke as the main ingredient, for a flavorful yet lighter result.

Artichoke caponata: enjoy it like this

Our caponata has an intense and authentic flavor. Excellent as an appetizer or as a side dish for fish or meat. It's also delicious on warm, freshly toasted bruschetta.

You will receive your package between the November 15 and the November 18

Format:

Tomato sauce, artichokes, capers, green olives, carrots, celery, onion, sugar, vinegar, Frantoi Cutrera extra virgin olive oil, salt, parsley, oregano, chilli pepper. Acidifier: citric acid. Antioxidant: ascorbic acid.

Nutritional Values

Fats 5.9 g

1 %

Average nutritional values ​​per 100 g of product.

caponata di carciofi tradizionale siciliana

Artichoke Caponata - Traditional Sicilian Recipe

€5,90

€5,90

Artichoke Caponata - Traditional Sicilian Recipe

  • How Segreti di Sicilia Artichoke Caponata is produced

    variant of the traditional Sicilian caponata. We have reinterpreted it by making the Violet artichoke the protagonist for a result that is always tasty but lighter.

  • The origin and quality of ingredients and processing

    Our Segreti di Sicilia line of preserves was born from the love for this land and its traditions, from the scents of our childhood, from our grandmother's secrets and from the rediscovery of an authentic and genuine past. Each product speaks of a specific territory, of a biodiversity that the world envies us. We choose each of them from our own crops or from our network, small and local productions and farmers who work the land with the same passion and respect as in the past. These genuine products are then transformed in our modern canning plant with the help of latest generation machinery. We use innovative cooking and processing techniques that guarantee absolute respect for the original recipe and, at the same time, the preservation of all the organoleptic characteristics of the fresh product and its main nutritional aspects. The absence of preservatives and colorings allows you to taste a genuine product.

Further Information

The purple artichoke has many organoleptic properties that this recipe tends to enhance. The preparation method involves first cooking the vegetables, which are sautéed in our extra virgin olive oil, incorporating the tomato sauce. At the end of cooking, we then add the precious purple artichokes to the caponata, previously processed and preserved in brine, a method that preserves all the aromas and natural characteristics of the product.

Artichoke Caponata can be considered as a finished dish or as an accompaniment. For example, it can be a single starter course, to be enjoyed with croutons, placed on a platter of cheeses and cured meats or served on bruschetta as an alternative to tomato. But it is also ideal as an accompaniment to second courses. Its typical sweet and sour flavour, in fact, lends itself very well to accompanying white meats or robust fish.

Our recipe for artichoke caponata strictly follows tradition but also the processing methods and
cooking have been innovated to allow greater respect for the raw material and its qualities
organoleptic. This recipe, a reinterpretation of the classic aubergine caponata, uses artichokes
violet for a lighter but still tasty result. The recipe involves the preparation of the classic one
caponata, with the cooking of vegetables, including carrots, celery and onions, which are sautéed in our oil
extra virgin olive oil, incorporating the tomato sauce and all the other ingredients. At the end of cooking, yes
they also add the precious purple artichokes to the caponata, previously processed and preserved in
brine, a method that preserves all the aromas and natural characteristics of the product.

The difference between these two recipes, very similar to each other, is simple: the classic Caponata provides how
main ingredient the aubergine, in fact, is also called Caponata di aubergines (with the addition of
onions, olives, tomato, celery, etc…). The artichoke caponata involves the same procedure as the
Classic caponata, but with the addition of artichokes, which are not fried, but processed and preserved in brine,
a method that preserves all the aromas and natural characteristics of the product. The artichoke caponata is
therefore a lighter original variant, but still tasty.

Always Fresh

All products are from the latest available production.

Italians and Naturals

We only use raw materials from our land.

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