Name: Artichoke Caponata (_Capunata 'i Cacuocciuli_)
Cook time: 1 1/2 hr
Total time: 2 1/2 hr
Yield: Serves 6
Ingredients: 35-ounce can Italian plum tomatoes, drained; 2 garlic cloves; 1/4 cup extra-virgin olive oil; 2 teaspoons sugar; 1/2 teaspoon dried basil; 6 ounce large green olives with pits (20); 3 lemons; 2 pounds baby artichokes, about 2 1/2 by 1 1/2 inches (20); 1/3 cup extra-virgin olive oil; 4 celery ribs, halved crosswise; 2 tablespoons capers, rinsed; 1/4 cup red-wine vinegar

Sicilian caponata is a salad or side dish composed of several vegetables cooked separately and joined together by a sauce, often of tomato. Serve it as an antipasto or with grilled meat or fish.

To keep artichokes from browning as trim them, run a paring knife through a lemon before each cut. The juice on the knife acidulates the surface of the artichoke.

Cooks' note:

Caponata is best 1 day after it's made. It keeps, covered and chilled, 1 week.

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