Skip to Content
Recipes

Caponata with Artichokes is a Twist on the Classic Sicilian Dish

Replacing the celery with artichokes is a nice variation to the classic Sicilian sweet & sour dish of Caponata.

Caponata with Artichokes by Chiara Montalto Giannini.

Caponata with Artichokes by Chiara Montalto Giannini.

Growing up, during the springtime, my grandmother would often make caponatina (or caponata). The classic Sicilian sweet and sour eggplant dish is wonderful as a side or just on its own with a slice of warm semolina bread and some Provola.

I learned it from my grandmother, the traditional way: onions, eggplants, celery, and tomato.

Truth be told, celery is not my favorite vegetable.

A few years ago, while traveling around Sicily, I tried different types of caponata. Some places used zucchini and even artichokes.

When I came back, I began experimenting with the way I had learned to do things as a child, and I developed this caponata with artichokes instead of celery.

A word to the wise, when buying eggplants, you always want to go for a small firm eggplant. Smaller ones are usually sweeter and have fewer seeds.

Additionally, this is the ideal dish to  make to your taste. You have to taste it as you go. Some people like more of the vinegary-taste. I happen to like less vinegary. And, using sweet onions brings and inherent sweetness to the dish, so I really only use a pinch of sugar.

This recipe also doubles easily.

As with all of my recipes, feel free to use your creativity and make it your own!

Caponata with Artichokes

Caponata with Artichokes

Recipe by Chiara Montalto Giannini
0.0 from 0 votes
Servings

4

servings
Prep time

15

minutes
Cooking time

25

minutes

Ingredients

  • 1 small/medium 1 eggplant, diced

  • 1 large 1 sweet onion

  • 1 package 1 frozen artichoke hearts

  • 1 can 1 cherry tomatoes

  • 2-3 tbsp. 2-3 pinoli nuts

  • 1-2 tbsp. 1-2 capers in salt (rinsed)

  • Pitted green olives (to taste)

  • 2 tbsp. 2 red wine vinegar

  • 1 tbsp. 1 sugar

  • vegetable oil (for frying)

  • salt & pepper (to taste)

Directions

  • Warm a saute pan on the stove over medium heat.
  • Add 1/3 inch of oil to the bottom of the pan.
  • When the oil is warm, saute onion and eggplant until soft (about ten minutes).
  • Add salt and pepper.
  • Add frozen artichoke hearts and saute until cooked.
  • Add pinoli, capers, olives and tomatoes.
  • Let it all cook together (about ten minutes).
  • Slightly warm vinegar and dissolve sugar in it.
  • Turn off heat and add sugar/vinegar (to taste).
  • Stir well.
  • Let rest (preferably overnight).
  • Serve at room temperature.

Did you make this recipe?

Tag @appetitomagazine on Instagram and hashtag it with #italianfoodanddrink

Like this recipe?

Follow @Appetitomagazine on Pinterest

Follow us on Facebook!

Follow us on Facebook

Stay in touch

Sign up for our free newsletter

More from Appetito

Angelina Bakery Opens Ninth NYC Location with Mini Pizzas and Gelato Shakes

The ever-expanding empire of Angelina Bakery has opened its ninth NYC location in the Lenox Hill neighborhood of Manhattan.

Fabbri 1905, Toscana Tourism & All About Italy Bring Aperitif to NYC

Ten NYC restaurants celebrate Italian Aperitif Week with custom cocktails and Tuscan pairings, thanks to Fabbri 1905, All About Italy, and Toscana Tourism.

Chef’s Lab x GALLIM Comes to Refettorio Harlem

Chef’s Lab x GALLIM takes over Refettorio Harlem with a four-course dinner, live dance performance, and a shared mission to feed both body and soul.

The ‘A Tavola’ Series at Cecconi’s in NYC Has Umbria on the Next Menu

Cecconi's Italian restaurant in Manhattan will continue its 'A Tavola' series on June 23rd with the cuisine of Umbria in the spotlight.

June 3, 2025

Farro, Zucchini & Mushrooms Inspired by the Flavors of Abruzzo

This recipe pairs the ancient grain of farro with zucchini and mushrooms to replicate the rustic flavors of Abruzzo.

See all posts