Ingredients

How to make it

  • 1. Heat 2 tablespoons of the olive oil in a large sauté pan and set on medium-high heat until sizzling, about 2 minutes. Add the artichokes and cook until browned, about 3 minutes on each side.
  • 2. Using a slotted spoon, transfer artichokes to a bowl, leaving as much oil in the pan as possible. Reduce heat to medium, add the remaining 3 tablespoons oil and the onion, stir until well coated and cook for 5-8 minutes. Add the garlic, celery, red pepper flakes, capers and olives and cook for 3-5 minutes. Stir in the tomato sauce and basil, heat until the sauce is bubbling and cook for 3 minutes. Stir in the cocoa powder and cooked artichokes and simmer 5-8 minutes.
  • 3. In a small saucepan on high heat, boil the vinegar and sugar until reduced by half and quite syrupy, about 2 minutes. Stir into the cooked vegetables and simmer on very low heat for 3-5 minutes. 4. Transfer caponata to a bowl and refrigerate overnight. Bring caponata to room temperature before serving.

Reviews & Comments 6

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  • mystic_river1 15 years ago
    Very nice....I love artichokes! Joymarie
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    " It was excellent "
    bluewaterandsand ate it and said...
    Sounds wonderful! The cocoa powder is not weird. I saw my grandmother do it a lot of times.
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  • zanna 15 years ago
    Sounds great,thanks for sharing.I have used unsweetened cocoa powder also to balance out chili when it just seems to be missing something.Try a tiny pinch in a small bowl of chili to see if you agreed before putting it in the whole pot.HAVE A GREAT DAY:).
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  • theresal 15 years ago
    Sounds really good... Thanks!
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    " It was excellent "
    trigger ate it and said...
    Hi,this recipe with unsweetened cocoa powder is not so weird. Cocoa is actually bitter and that balances out the vinegar.
    Great post
    Michael

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  • grizzlybear 15 years ago
    Sounds great.....nice post
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