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artichokes lemon juice extra-virgin olive oil onion carrot green olives salt chiles salt tomato paste salt tomatoes red wine vinegar sugar
Viewed: 77 - Published at: 9 years agoIngredients
- 8 artichokes
- Lemon juice
- 3 tablespoons plus 4 tablespoons extra-virgin olive oil
- 1/2 medium onion, cut into medium dice
- 1 small carrot, peeled and chopped into rough 1/4-inch dice
- 12 green olives pitted, preferably Sicilian variety
- 1 tablespoon salt packed capers, rinsed and dried
- 2 whole chiles
- Salt and freshly ground black pepper
- 2 tablespoons tomato paste
- 3 salt packed anchovy fillets, soaked in milk, rinsed, patted dry, chopped
- 4 canned plum tomatoes, peeled and seeded
- 4 tablespoons red wine vinegar
- 4 heaping tablespoons granulated sugar
Method
- Using a bread knife, carefully slice off the tips of the artichokes, remove all of the tough outer leaves, and using a paring knife peel the base.
- Cut each artichoke into quarters and remove the choke, as well as any prickly tips that may have formed on the inner leaves.
- Place in water with lemon juice.
- Drain.
- Cut each of these quarters into halves, to make wedges.
- In a medium saucepan, heat 4 tablespoons extra-virgin olive oil, add onions, carrots, olives, capers, chiles, and drained artichokes.
- Season with salt and pepper.
- Toss to caramelize.
- Add more olive oil, season, add tomato paste and let ingredients bubble rapidly.
- Add anchovies.
- During the last 5 minutes add tomatoes.
- Add red wine vinegar and sugar and reduce 1 minute.
- Serve hot or at room temperature with a salad
