Caponata di Carciofi (Cooked Artichoke Salad)

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.

Ingredients

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

Directions

1. Heat olive oil, artichokes and shallots in a shallow sautee pan until brown. About 5 minutes.
2. Add white wine and cook until it's burned off.
3. 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?
4. Uncover, season with black pepper and serve.

The shallots and artichokes will take on a reddish color from the tomatoes. Oink! Oink!