Artichoke Caponata

Artichoke Caponata

Course fish, Main Course, Side Dish
Keyword artichoke, caponata
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Author Abbie Gellman


  • 2 tablespoons extra virgin olive oil
  • 2 celery stalks diced
  • 1 onion diced
  • 2 garlic cloves minced
  • ½ cup cherry tomatoes chopped
  • ¼ cup white wine
  • 2 tablespoons white wine vinegar
  • 1 14-ounce can artichoke hearts, drained and chopped
  • ¼ cup pitted green olives chopped
  • 1 tablespoon capers chopped
  • ¼ teaspoon red pepper flakes
  • 2 tablespoons basil chopped


  1. 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.
  2. Add the artichokes, olives, and capers and simmer, reducing liquid by half, about 10 minutes. Mix in the basil.

Recipe Video

Recipe Notes

Ingredient Tip: Frozen artichoke hearts may be used in place of the canned artichokes. Simply thaw them in the refrigerator or at room temperature prior to chopping.