Artichoke Caponata

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Artichoke Caponata is a good crostini topper for a party, Oscar or otherwise.

Artichoke Caponata

Artichoke Caponata

By the Associated Press. Start to finish: 30 minutes Servings: 12

Ingredients

  • 2 tablespoons olive oil
  • 1/4 cup finely chopped shallot
  • 3 cloves garlic, minced
  • 1 large red onion, chopped
  • 3 stalks celery, diced
  • 2 medium carrots, finely diced
  • 1/3 cup chopped green olives
  • 2 tablespoons chopped capers
  • 14-ounce can quartered artichoke hearts
  • 2 tablespoons white balsamic vinegar
  • 2 tablespoons honey
  • Zest and juice of 1 / 2lemon
  • 2 tablespoons chopped fresh oregano
  • Salt and ground black pepper

Instructions

  1. In a large skillet over medium-high, heat the olive oil. Add the shallot, garlic and onion, then saute until tender and beginning to brown, 6 to 8 minutes. Add the celery and carrots and cook for another 6 to 8 minutes.
  2. Add the olives, capers, artichokes, vinegar, honey, lemon zest and juice, and oregano. Lower the heat to medium and cook for another 5 minutes, stirring gently. Season with salt and pepper. Serve warm or at room temperature.

Notes

Nutrition information per serving: 70 calories; 25 calories from fat (36 percent of total calories); 3 g fat (0 g saturated; 0 g trans fats); 0 mg cholesterol; 11 g carbohydrate; 2 g fiber; 5 g sugar; 2 g protein; 350 mg sodium.

http://food.lohudblogs.com/2014/02/21/artichoke-caponata/

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About Author

Liz Johnson is content strategist for The Journal News and lohud.com, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

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