I ate a lot of caponata dishes this past Winter in Italy, all in different cities and all very different from the other. Wikipedia defines caponata as something that I've never had. =)
I don't know if this dish is a caponata, but I like the sound of it and so it shall be. This is a follow up dish to the last post. You can make both dishes in one night, serve both as appetizers or serve this one as an accompaniment to a main course.
4 large artichokes, cleaned and sliced into quarters
1 large shallot, sliced
1/4 cup of white wine
1 cup of the roasting juice from the roasted tomatoes dish
fresh black pepper
1 tablespoon of good olive oil
- Heat olive oil, artichokes and shallots in a shallow sautee pan until brown. About 5 minutes.
- Add white wine and cook until it's burned off.
- Add roasting juice, cover the pan and let cook over low heat until most of the juice is absorbed by the artichokes. The liquid should be at a very low simmer. Cook about 15 - 20 minutes, until artichokes are fork tender. Remember the juice from this dish?
- Uncover, season with black pepper and serve.
The shallots and artichokes will take on a reddish color from the tomatoes. Oink! Oink!