August 17, 2015
This delicious sauce can be used for a spring risotto with broad beans and peas or just on pasta sprinkled with Parmesan Cheese! Enjoy!
4 artichokes (cleaned/cut into quarters)*
1 onion chopped finely
1 tin tomatoes (or jar of passata)
2 stalks of celery chopped finely
50 g capers in salt
80 g pitted green olive halves
½ cup extra virgin olive oil
1 tablespoon white wine vinegar
salt and pepper
Heat 3 tablespoons oil, add the drained artichokes, cook them briefly, add ½ cup of water, a pinch of salt and pepper and cook for 10 minutes or so.
Remove the artichokes.
Add the onion, stir-fry gently.
Add tomatoes, chopped celery, salt and pepper and simmer for 15 minutes.
Add the olives, capers, vinegar and cook for 5 minutes.
Replace the artichokes to heat thru and simmer for a further 15 minutes.
Best served warm.
*Please see Artichoke Page for cleaning/preparing fresh artichokes.
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