Artichoke Caponata-Style

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Cooked tinned artichoke hearts		6-8 pieces
Onion		1/2
Courgette		1/2
Red and yellow peppers		1/3 each
Cherry tomatoes		3
[A]
Olive oil		2 tsp
Finely chopped garlic		1 clove
Crushed chilli		a little
[B]
Anchovy fillets in oil		4
Capers		1 tsp
Olives		5
Bayleaf		1
White wine		130ml
[C]
Balsami vinegar		1 tsp
Soy sauce		1/3 tsp
Mirin		1 tsp
Salt & pepper		as required

Method

Prep

10min

Cook

25min

Wash the artichokes, then roughly chop.Chop the other vegetables into 1.5cm square.

Put all the ingredients of [A] into a pan. When you get a nice aroma, add the onions and fry until softened. Add the remaining vegetables (apart from the artichoke).

Add all the ingredients of [B] into Step 2, together with the artichoke. Simmer for 13 minutes on a low heat.

Add all the ingredients for [C] into Step 3 and season with salt & pepper. Place onto a serving dish.

Sprinkle finely chopped parsley or your favourite garnish over the top. It's ready to serve.

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