Artichoke Caponata Canapés Italiani

Here's one canapé that will make your guests exclaim: "mamma mia, thats-a tasty!" Tart and zesty caponata of artichoke atop slices of parmesan and Italian salami, finished with a marinated sliced olive. It's a whole trip to Italy in every bite!

INGREDIENTS

3 tablespoons extra virgin olive oil
3 cloves garlic ; coarse chopped
1 medium onion ; chopped small
3 1/2 ounces good quality capers
2 1/2 ounces pimiento-stuffed olives ; chopped small
1 tablespoon fresh lemon juice
2 tablespoons balsamic vinegar
4 anchovy fillets ; chopped fine
1 tablespoon green chilis ; chopped fine
3 ounces tomato paste
1/2 cup crushed tomatoes
14 ounces artichoke hearts ; processed coarse to fine
14 ounces marinated artichoke hearts ; processed coarse to fine
7 ounces sliced marinated green olives
3/4 pound block parmesan cheese ; sliced in small flat squares (3/4 x 3/4" approx)
20 ounces Italian salami, herbed or peppered ; sliced approx. 1/4" thick, as rounds

Servings

INSTRUCTIONS

1. In large deep skillet on medium heat, add olive oil.

2. Add garlic, infuse oil for approximately 5 minutes, remove garlic.

3. Reduce heat to low.

4. Add onions, capers, olives, lemon juice, anchovies, chilis, tomato paste. Combine.

5. Add crushed tomatoes and all artichoke hearts, combine.

6. Simmer on low to medium heat 20-30 minutes, stirring frequently.

7. Make sure no large chunks of artichoke or other ingredients remain (crush with spoon as you stir).

8. Remove caponata from pan and chill in refrigerator at least 3 hours.

9. Slice Italian salami and parmesan blocks as suggested.

10. Assembly: a) place salami round first b) top with small flat square of parmesan c) either spoon or pipe the caponata atop that d) finish with sliced marinated olive.

NOTES

Use artichoke hearts, not bottoms, for best texture. Make sure to buy a type of parmesan cheese that is less likely to crumble when slicing.

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Artichoke Caponata Canapés Italiani

3 tablespoons extra virgin olive oil 
3 cloves garlic coarse chopped
1  medium onion chopped small
3 1/2 ounces good quality capers 
2 1/2 ounces pimiento-stuffed olives chopped small
1 tablespoon fresh lemon juice 
2 tablespoons balsamic vinegar 
4  anchovy fillets chopped fine
1 tablespoon green chilis chopped fine
3 ounces tomato paste 
1/2 cup crushed tomatoes 
14 ounces artichoke hearts processed coarse to fine
14 ounces marinated artichoke hearts processed coarse to fine
7 ounces sliced marinated green olives 
3/4 pound block parmesan cheese sliced in small flat squares (3/4 x 3/4" approx)
20 ounces Italian salami, herbed or peppered sliced approx. 1/4" thick, as rounds

1.   In large deep skillet on medium heat, add olive oil.
2.   Add garlic, infuse oil for approximately 5 minutes, remove garlic.
3.   Reduce heat to low.
4.   Add onions, capers, olives, lemon juice, anchovies, chilis, tomato paste. Combine.
5.   Add crushed tomatoes and all artichoke hearts, combine.
6.   Simmer on low to medium heat 20-30 minutes, stirring frequently. 
7.   Make sure no large chunks of artichoke or other ingredients remain (crush with spoon as you stir).
8.   Remove caponata from pan and chill in refrigerator at least 3 hours.
9.   Slice Italian salami and parmesan blocks as suggested.
10. Assembly: a) place salami round first  b) top with small flat square of parmesan  c) either spoon or pipe the caponata atop that   d) finish with sliced marinated olive.

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incredibilmente delizioso!
tastygrub

bigoven

Nutrition

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Serving Size: 1 Serving (69g)
Recipe Makes: 45 Servings

Calories: 27
Calories from Fat: 11 (41%)

Amt Per Serving		% DV

	Total Fat 1.2g	2 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 0.8g
	Polyunsanturated Fat 0.2g
Cholesterol 0.4mg		0 %
Sodium 57mg		2 %
Potassium 130.4mg		3 %
Total Carbohydrate 3.7g		1 %
	Dietary Fiber 1.6g	6 %
	Sugars, other 2.1g
Protein 1.1g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 27

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