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Caponata di carciofi, 280 g - Exquisito
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Caponata di carciofi, 280 g

Who said that caponata is only made with aubergines? Artichoke Caponata is a very tasty winter version of the traditional caponata, with a rich and delicious flavour that combines the delicacy of sweet and sour with the strong character of artichokes. A true delicacy!






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Artichoke Caponata is prepared on the slopes of Mount Etna, Europe’s most important active volcano, according to an old family recipe, during the artichoke season, the winter period.  The ingredients are always of high quality and from farm-to-table. Only fresh artichokes are used. They are individually hand-cleaned, removing all the tough outer leaves, the thorny top, the barbette if present, and the bitter outer part of the stem. Only the heart remains, which is cut into slices and then placed in water and lemon juice to avoid blackening.


The artichoke was already known to the Egyptians, Greeks and Romans and seems to have been introduced to Europe by the Arabs. A typical Mediterranean vegetable, its scientific name is Cynara scolymus L.
Artichoke promotes a well-functioning intestine, is a source of molecules with antioxidant properties that help defend the body from the action of free radicals, and of B vitamins, which are important for a well-functioning metabolism.

Ideal as an appetizer or side dish with meat, sausage and tuna especially grilled, but it can also accompany semi-aged and aged cheeses in a fancy platter. It can be an abundant single vegetarian dish accompanied by crispy croutons. Ready to serve on the table, during a picnic or an aperitif.

Artichokes, celery, capers, green olives Nocellara etnea, onion, tomato puree, sultanas, pine nuts, olive oil, vinegar, sugar, tomato extract

energy 660KJ – 159 kcal
total fat 12g
satured fat 1,g
total carbohydrates 7,5g of which sugars 4,6g
dietary fiber 4,3g
proteins 3,2g
salt 0,45g

Store in a cool, dry place at a temperature of around 10°. Once opened, cover with oil, keep in the fridge and consume within 4/5 days.

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