PENNE-ARTICHOKE CAPONATA
Caponata is a Sicilian dish whose main ingredient is eggplant. I've substituted artichoke hearts and added capers. Partner this with Red Lettuce with Honey-Maple Vinaigrette.
Provided by Robin Miller
Categories Cookstr Recipes
Number Of Ingredients 15
Steps:
- Cook the pasta according to the package directions. Drain; transfer to a large bowl.
- Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onion, celery, fennel, and garlic and cook, stirring, until softened, about 3 minutes. Add the tomato sauce, artichokes, raisins, vinegar, sugar, capers, and thyme, bring to a simmer, and let simmer for 5 minutes.
- Pour the contents of the skillet over the penne and stir to combine. Fold in the parsley, season with salt and pepper, and serve.
EGGPLANT CAPONATA (SICILIAN VERSION)
Delicious relish or appetizer that can be served hot or cold! Serve with toasted crusty bread.
Provided by rocks_67
Categories Appetizers and Snacks Antipasto Recipes
Time 1h34m
Yield 16
Number Of Ingredients 16
Steps:
- Toss eggplant with salt and place in a colander set over a bowl. Let sit, about 30 minutes. Rinse and pat dry.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add celery; cook, stirring often, until softened, about 4 minutes. Add onion and garlic; cook and stir until onion is soft and lightly golden, about 5 minutes. Transfer mixture to a bowl using a slotted spoon.
- Heat remaining 2 tablespoons olive oil in the skillet. Add eggplant and cook, stirring constantly, until lightly browned, 5 to 7 minutes. Stir in celery mixture, tomatoes, olives, capers, tomato paste, and oregano. Bring to a boil; reduce heat to low and simmer uncovered until caponata is thickened, about 15 minutes.
- Season caponata with vinegar, sugar, salt, and black pepper. Transfer to a serving bowl and garnish with parsley.
Nutrition Facts : Calories 54.3 calories, Carbohydrate 4.9 g, Fat 3.9 g, Fiber 1.9 g, Protein 0.9 g, SaturatedFat 0.5 g, Sodium 297 mg, Sugar 2.2 g
ARTICHOKE CAPONATA
Make and share this Artichoke Caponata recipe from Food.com.
Provided by msintrepid
Categories Vegetable
Time 15m
Yield 2 cups
Number Of Ingredients 7
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
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
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
ARTICHOKE CAPONATA (CAPUNATA 'I CACUOCCIULI)
Categories Garlic Tomato Vegetable Side Sauté Artichoke Winter Family Reunion Potluck Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 14
Steps:
- Make tomato sauce:
- Crush tomatoes in a bowl with your hand. Cook garlic in oil in a 1 1/2-quart saucepan over low heat, turning occasionally, until pale golden, about 10 minutes. Discard garlic. Stir in tomatoes, sugar, basil, and salt and pepper to taste. Simmer vigorously, uncovered, stirring occasionally, until sauce is reduced to a thick pulp, about 20 minutes.
- Prepare vegetables:
- Smash olives with a meat pounder or flat side of a large knife. Remove pits. Soak olives 30 minutes in cold water, changing water every 10 minutes. Drain. Juice 2 lemons into a large bowl half filled with cold water and add lemon halves. Working with 1 artichoke at a time and running knife through remaining lemon before each cut, trim about ‚ inch from tops and cut off stems. Pull off tough outer leaves and quarter artichokes lengthwise. Put them in lemon water as trimmed.
- Drain artichokes well and pat dry. Heat oil in a large heavy skillet over moderately high heat, then sauté artichokes, stirring, 2 minutes. Add salt to taste and cook over moderately low heat, stirring occasionally, until crisp-tender, 15 to 20 minutes. While artichokes cook, blanch celery in boiling water 2 minutes and transfer with tongs to a bowl of cold water to stop cooking. Thinly slice.
- Add celery, olives, and capers to artichokes. Cook over moderately low heat, stirring occasionally, until hot. Stir in vinegar and cook 1 minute. Add tomato sauce and salt and pepper to taste. Simmer 5 minutes. Serve at room temperature with a few grindings of black pepper.
10-MINUTE PENNE WITH CAPONATA SAUCE
Provided by Jean Anderson
Categories Dairy Pasta Pepper Vegetable Vegetarian Quick & Easy Dinner Lunch Parmesan Eggplant Summer Noodle Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- 1. Heat oil in large, heavy skillet over moderately high heat for 2 minutes. Add scallions, stir-fry mix, and garlic; reduce heat to moderate and cook, stirring, until scallions are limp and excess pepper juices evaporate, 3 to 5 minutes.
- 2. Add caponata and broth and simmer uncovered, stirring often, just until flavors mingle, about 5 minutes.
- 3. Mix in basil, parsley, and salt and papper to taste. Add penne and toss lightly to coat with sauce, sprinkle with grated cheese, and serve with additional grated Parmesan.
- Variation:
- Penne with Salsa and Cilantro
- Prepare as directed, substituting 2 cups milk, medium or hot salsa for caponata, beef broth for chicken, and coarsely chopped cilantro for basil, and toss in 1/3 cup crisp bacon crumbles along with pasta.
- Tips:
- Cook the penne while the sauce simmers. To save on dish-washing, use a skillet that's pretty enough to go to the table.
ARTICHOKE DIP (CAPONATA)
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
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
PENNE WITH CHICKEN AND ARTICHOKES
You can substitute shrimp for the chicken or you can make it vegetarian by using zucchini, yellow squash, mushrooms and bell peppers. From Firehouse Food: Cooking with San Francisco's Firefighters
Provided by cookiedog
Categories Chicken Breast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cook the pasta in boiling salted water according to the package directions.
- While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat; add the garlic and chicken cubes. Saute until the chicken is cooked through and lightly browned, about 5 minutes. Using a slotted spoon, transfer the chicken to a bowl and set aside.
- Pour the wine into the skillet and allow it to boil briefly, while scraping the brown bits from the bottom with a wooden spoon. Add the artichokes, dried tomatoes, green onions, and lemon zest. Cook over medium heat for 3 minutes, stirring gently from time to time.
- Return the chicken to the skillet, add the cheese, and stir to combine. Season to taste with salt and pepper.
- Transfer the sauce to a large serving bowl; add the drained cooked pasta and the basil and toss to combine well. Serve immediately in large, shallow bowls. Pass additional grated cheese at the table.
Nutrition Facts : Calories 688.4, Fat 19.3, SaturatedFat 5.2, Cholesterol 90.2, Sodium 527.9, Carbohydrate 84.2, Fiber 21.5, Sugar 2.4, Protein 42.5
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