Welcome!

Thanks for visiting Vegetarianized.com! I am a recent culinary school grad and New Jersey transplant now living in Napa Valley, California with my two kitties, Elmers and Pepe (aka Bubbyman). My passion is growing and preserving food so I'm into seasonal eating (well, if I'm honest, I'm also pretty passionate about red wine and bubbles!). I was a vegetarian for 11 years and a pescatarian for 2. Now following 2 years of HEAVY meat-eating in culinary school, I 'vegetarianize,' which to me means making a few dinners per week meatless, and always trying to focus on seasonality. I hope you'll explore the site and try my recipes...if you do, please leave a comment on its recipe page - I'd love to hear from you!

Best Kitchen Adventures, Adrienne

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When did artichokes and edamame fall out of food fashion? Probably about the time kale made it's rise...well, I'd like to bring them back and together in this cooked vegetable salad inspired by Sicily. Caponata typically is a summer-time delight made with eggplant and tomatoes. I'm still planning on doing that in a few months, but in April springy green veggies reign so I used those. This isn't as saucy as the the traditional eggplant version, but it's got all the briny, salty and sweet components. Serve warm or at room temp on sliced baguette - bring out some good cheese and wine and dinner is served! Artichokes, olives and green peppers are typically nightmare veggies to pair with wine. Anytime that happens I just go for bubbles (blanc de noir pictured)!
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Does your sink look like this after a successful day of cooking?! Not pictured but made was Almond Caramel Bread Pudding, Enchiladas, Veggie Burgers and Stock...

Artichoke and Edamame Caponata

April 11, 2016

30 min or less active, 60 min or less total, appetizer, condiment, gluten-free, spring, vegan

When did artichokes and edamame fall out of food fashion? Probably about the time kale made it's rise...well, I'd like to bring them back and together in this cooked vegetable salad inspired by Sicily. Caponata typically is a summer-time delight made with eggplant and tomatoes. I'm still planning on doing that in a few months, but in April springy green veggies reign so I used those. This isn't as saucy as the the traditional eggplant version, but it's got all the briny, salty and sweet components. Serve warm or at room temp on sliced baguette - bring out some good cheese and wine and dinner is served! Artichokes, olives and green peppers are typically nightmare veggies to pair with wine. Anytime that happens I just go for bubbles (blanc de noir pictured)!

Information

Servings: 8
Time: About 15 minutes active; 55 minutes total
Price: About $15.70 total; $2.00 per serving
Nutrition (per serving):
Calories: 114
Protein: 5.7g
Fat: 4.9g
Saturated fat: 0.3g
Carbohydrates: 14.5g
Fiber: 4.2g
Sodium: 427mg
Cholesterol: 0mg
High In: Vitamins C and K, Folate, Manganese
Good Source: Fiber, Protein, Riboflavin, Magnesium, Phosphorus, Potassium, Copper
Low In: Carbohydrates, Saturated fat, Cholesterol

Ingredients

  • 2 Tbsp EVOO
  • 1/2 onion, chopped
  • 2 celery ribs, chopped
  • 3 garlic cloves, minced
  • 1 green pepper, chopped
  • 9 oz package frozen artichokes, thawed and halved lengthwise
  • 10 oz package frozen edamame pods, thawed
  • 1/2 cup green olives, whole or chopped, pitted or not
  • 1/4 cup golden raisins
  • 3 Tbsp capers, drained and rinsed
  • 3 Tbsp sherry vinegar
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1/4 cup toasted pinenuts

Preparation

  1. Heat EVOO in a large skillet over medium-low heat. Add onion and celery and sauté 10 minutes until soft. Add garlic and cook 1 minute more.
  2. Add green pepper, artichokes and edamame and cook 10 minutes more.
  3. Add green olives, raisins, capers, vinegar, sugar and salt. Simmer 20 minutes.
  4. Remove from heat. Adjust any seasonings. Add pine nuts. Serve warm or at room temperature with crusty bread, cheese and a nice sparkling wine.

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