Artichokes Caponata: Caponata di Carciofi

Ingredients

• 8  artichokes 
• 1 small carrots peeled chopped
• 2  chiles whole
• 4 tablespoons granulated sugar 
• 12  olives green pitted
• 4 servings juice of lemon 
• 3 tablespoons olive oil extra-virgin
• 0.5 medium onion cut into medium dice
• 4  plum tomatoes canned peeled seeded
• 4 tablespoons red wine vinegar 
• 1 tablespoon salt capers dried packed rinsed
• 4 servings salt and pepper black freshly ground
• 3 fillet salt anchovy dry packed rinsed chopped
• 2 tablespoons tomato paste 

Equipment

• sauce pan
• knife
• bread knife

Directions

1. Using a bread knife, carefully slice off the tips of the artichokes, remove all of the tough outer leaves, and using a paring knife peel the base.
2. Cut each artichoke into quarters and remove the choke, as well as any prickly tips that may have formed on the inner leaves.
3. Place in water with lemon juice.
4. Drain.
5. Cut each of these quarters into halves, to make wedges.
6. In a medium saucepan, heat 4 tablespoons extra-virgin olive oil, add onions, carrots, olives, capers, chiles, and drained artichokes. Season with salt and pepper. Toss to caramelize.
7. Add more olive oil, season, add tomato paste and let ingredients bubble rapidly.
8. Add anchovies. During the last 5 minutes add tomatoes.
9. Add red wine vinegar and sugar and reduce 1 minute.
10. Serve hot or at room temperature with a salad