You can never have to many artichokes…. apparently!!

capunata

Scusate, I apologize . When I started this blog, I thought to share the joys of living in the country with you, but unfortunately there is another side to the coin … ..  the ingredients in the kitchen are almost always decided by what’s in season. So ladies and gentleman, today for your pleasure …we have artichokes, again !!!!!!!!!!!!! Let’s summaries: So far I’ve made fried artichokes and artichokes alla Romana . So today I made a version of the Sicilian Capunata: Artichokes with tomatoes, capers, olives, onion and much more … ..very yummy  ,the sauce came out delicious, sweet and harmonious. I would suggest  that as with  the Involtini , use a  Scarpetta ( small piece of bread) at the end to wipe up what’s left on your plate. So, anyway, I hope not to bore you with these artichokes but I fear this will not end here. In fact, if you remember, Nick has recently planted 18 more artichoke plants … … …. Sorry.

Serves 4
8 artichokes
lemon
1 tablespoon white flour
½ onion, chopped
1 tablespoon capers
10 green olives pitted and chopped
½ carrot, diced
A small piece of celery, chopped
250 grams of tomato sauce
2 anchovies
Evo Oil
Salt and pepper
How it works:
Clean artichokes and cut in 4 pieces.  Place them  in a bowl with water and  lemon juice. Drain the water  dry and flour them. In a pan fry the artichokes for a few minutes with evo oil and set aside. In the same pan, add capers, olives, carrot, celery, salt and pepper. Combine ½ cup water and cook for 10 minutes. Add the tomato passata,  artichokes and chopped anchovies. Cook in the pan for 20 minutes or until the artichokes are soft. Serve at room temperature.