Artichoke caponata from Vegetables the Italian Way: Turning Simple and Fresh into Extraordinary (page 144) by Giulia Scarpaleggia

  • fine sea salt
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  • red wine vinegar
  • Show all ingredients...
  • Serves : 4 cups/900 g; 8 to 10 as an appetizer

  • EYB Comments

    Can substitute frozen artichoke quarters for artichokes, and salt-packed capers for brined capers. If using frozen artichokes, thaw overnight in the fridge.

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute frozen artichoke quarters for artichokes, and salt-packed capers for brined capers. If using frozen artichokes, thaw overnight in the fridge.

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