Artichoke Caponata Recipes

HALIBUT WITH ARTICHOKE AND OLIVE CAPONATA

Halibut with Artichoke and Olive Caponata image

Provided by Giada De Laurentiis

Time 52m

Yield 4 servings

Number Of Ingredients 16

Ingredients

1/4 cup olive oil
1 small red onion, chopped
1 teaspoon salt, plus extra for seasoning
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
1 celery stalk, chopped
8 ounces frozen artichoke hearts, thawed and cut into 1-inch pieces
1 (14 1/2-ounce) can diced tomatoes, with juices
10 pitted kalamata olives, halved
3 tablespoons raisins
1/4 cup red wine vinegar
1 tablespoon sugar
1 tablespoon capers, rinsed and drained
4 (4 to 5-ounce) center-cut halibut fillets, about 1-inch thick
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
3 tablespoons chopped fresh flat-leaf Italian parsley, for garnish

Steps:

For the caponata: In a large skillet, heat the olive oil over medium-high heat. Add the onion and season with salt and pepper. Cook until translucent, about 3 minutes. Add the celery and artichoke hearts and cook until soft and the artichokes are lightly browned, 3 to 4 minutes. Add the tomatoes, olives, and raisins to the pan. Simmer over medium-low heat, stirring frequently, until the mixture thickens, about 25 minutes. Stir in the vinegar, sugar, and capers and season with salt and pepper, to taste.
For the halibut: Place a nonstick grill pan over medium-high heat or preheat a gas or charcoal grill. (If not using a nonstick grill pan, lightly oil the pan before grilling the fish. The halibut can also be roasted for 10 to 12 minutes in a pre-heated 400 degrees F oven.)
Drizzle the halibut on both sides with olive oil. Season on both sides with salt and pepper. Grill until the flesh flakes easily with a fork, 3 to 4 minutes on each side.
Arrange the halibut on a serving platter and top with the caponata. Garnish with chopped parsley and serve.

ARTICHOKE DIP (CAPONATA)

Artichoke Dip (Caponata) image

I was very pleased to adopt this recipe as a homeless Recipezaar orphan; as it is something I have been making for a few years now. I first encountered it in a gift basket from our local Italian gourmet shop. With only four ingredients, it was easily reconstructed. Proportions of all the ingredients can be varied according to your taste; but be sure to use genuine Parmigiano-Reggiano only.

Provided by Jenny Sanders

Categories < 15 Mins

Yield 8 serving(s)

Number Of Ingredients 4

Ingredients

1 cup coarsely grated parmesan cheese
2 cans 14 oz artichoke hearts
1/4 cup to 1 cup mayonnaise
1 clove small garlic

Steps:

Combine Parmesan cheese and mayonnaise.
Add the finely minced garlic.
Add the drained and coarsely chopped artichoke hearts and combine with cheese mixture.
May be served cold or heated 10 to 20 minutes in 350°F oven or until cheese is melted. (Do not heat in microwave).
Serve with chips or as a spread on french bread.

Nutrition Facts : Calories 54.4, Fat 3.6, SaturatedFat 2.2, Cholesterol 11, Sodium 191.2, Carbohydrate 0.6, Sugar 0.1, Protein 4.8

ARTICHOKE CAPONATA

Artichoke Caponata image

Make and share this Artichoke Caponata recipe from Food.com.

Provided by msintrepid

Categories Vegetable

Time 15m

Yield 2 cups

Number Of Ingredients 7

Ingredients

2 cups artichoke hearts
1 onion, minced
2 tablespoons olive oil
2 minced garlic cloves
1/2 cup dry white wine
3 tablespoons capers, drained
1 tablespoon sweet basil

Steps:

Sauté artichoke hearts, onions and garlic in olive oil for 5 minutes.
Add wine, capers and sweet basil.
Serve hot or cold with toast points or toasted crusty bread.

Nutrition Facts : Calories 283, Fat 13.9, SaturatedFat 2, Sodium 943.9, Carbohydrate 27.6, Fiber 10.4, Sugar 4.7, Protein 6.9

ARTICHOKE AND FENNEL CAPONATA

Artichoke and Fennel Caponata image

Caponata is usually made with eggplant and green peppers. My husband hates eggplant, and I can't eat peppers, so when I found this recipe, I was pretty happy. It's really good, and goes will spooned over toasted baguette slices.

Provided by FloridaGrl

Categories Vegetable

Time 15m

Yield 14 serving(s)

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
1 cup chopped onion
1 cup chopped celery
1 cup fennel bulb, chopped
2 garlic cloves, thinly sliced
1/2 cup golden raisin
1/3 cup white wine vinegar
3 tablespoons sugar
2 tablespoons capers
1 1/2 teaspoons grated lemon rind
1/4 teaspoon salt
1/4 teaspoon black pepper, freshly ground
1 (15 ounce) can tomato sauce
1 (9 ounce) package frozen artichoke hearts, thawed and chopped
2 tablespoons chopped fresh flat leaf parsley

Steps:

Heat oil in large, nonstick skillet over medium high heat. Add onion, celery,fennel, and garlic. Saute 5 minutes or until tender.
Stir in raisins, and next 8 ingredients, (through artichokes). Bring to a simmer; cook over medium low heat 5 minutes or until liquid almost evaporates.
Sprinkle with parsley. Serve chilled or at room temperature. Serving size: 1/4 cup.

Nutrition Facts : Calories 60.4, Fat 1.2, SaturatedFat 0.2, Sodium 257.3, Carbohydrate 12.6, Fiber 1.9, Sugar 7.7, Protein 1.4

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Heat the oil in a skillet or sauté pan over medium heat. Add the celery and onion, and sauté 4 to 5 minutes. Add the garlic and sauté 30 seconds. Add tomatoes and cook 2 to 3 minutes. Add wine and vinegar to deglaze pan, increasing heat to medium-high and scraping up any bits stuck to the pan.
Add the artichokes, olives, and capers and simmer, reducing liquid by half, about 10 minutes. Mix in the basil.

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