This caponata does not have the usual tomatoes and eggplant. Caponata is a relish of vegetables and can really include anything in season. This version is a concoction of early spring and late winter vegetables. I serve it with roasted chicken, duck and even fish. It adds springtime flair to any table and for Passover we drizzle our matzah with olive oil and herbs and then dollop some of this caponata on top of it for a crunchy snack.
Yields about 2 cups
1 pound baby artichokes or frozen artichoke hearts
1 fennel bulb-julienne (save fronds for garnish)
2 leeks-white parts only, chopped
3 cloves garlic
1 tablespoon tomato paste
½ cup white wine
½ cup golden raisins (optional)
¼ cup pine-nuts
¼ cup fresh mint-torn or cut into thin strips (chiffonade)
½ cup chopped fresh flat-leaf parsley
2 tablespoons chopped fresh thyme-
Salt and pepper
- To clean the artichokes, use a paring knife to cut the outside leaves free from the body of the vegetable. Continue turning your knife around the artichoke until you have an equal amount of green leaves with yellow tops. Be sure to leave the stem intact. You can peel some of the tough green fibers from the outside. The stem gives the artichoke a pretty shape! Cut the artichoke in half lengthwise and scoop out the choke (if any) with a melon baller. Place the artichoke pieces in a bowl of cold water with lemon juice squeezed into it to keep the artichokes from turning dark.
- Place a large sauté pan over medium high heat and coat the bottom lightly with olive oil. Add the fennel pieces and leeks. Sauté the vegetables until they are lightly browned and have softened. Add the garlic, tomato paste raisins and white wine. Stir together.
- Transfer the mixture to the insert for the slow cooker. Cover and cook on high for 3 hours.
- Place a small sauté pan over medium heat and add the pine-nuts. Toast the pine-nuts until they are lightly browned. Watch them carefully as then can burn quickly.
- Add the pine nuts, artichokes and fresh herbs to the mixture to the mixture. Salt and pepper to taste. Cover and continue cooking for an additional on HIGH.
- Serve the caponata warm or cold. The caponata can be made three days before serving and stored covered in the refrigerator.
More Kosher Recipes
Check out Chef Laura Frankel’s site for more fabulous kosher recipes.