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Artichoke Caponata

Artichoke Caponata

5 from 1 vote
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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: Chef Abbie Gellman RD


  • 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


  • 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.



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.