INFORMATION
Variant of the traditional Sicilian caponata, we wanted to interpret this recipe by placing the artichoke Violetto di Niscemi as the main subject. A caponata always tasty but lighter.
INGREDIENTS
Tomato sauce, artichokes, capers, green olives, carrot, celery, onion, sugar, vinegar, Frantoi Cutrera extra virgin olive oil, salt, parsley, oregano, chili pepper. Acid: citric acid. Antioxidant: ascorbic acid.
USES
Excellent as an appetizer or as side dish of fish or meat. Recommended on freshly roasted hot bruschetta.
