Discover a Traditional Sicilian Caponata with Artichokes - rich, tangy, and sweet! | Pasta Grannies

Today we are in Sciara, a small town in the province of Palermo, Sicily. Here we meet 73-year-old Pina and her husband Nino. They live on the land that now belongs to their daughter Mimma. Mimma inherited this land and transformed it into a beautiful working farm called Donna Mimma. In this video, Pina prepares a special winter version of caponata, using fresh artichokes — specifically the spinoso palermitano di Sciara, a local variety known for its unique flavor and spiny leaves. Artichokes are a winter crop in Sicily, making this seasonal dish a comforting and delicious alternative to the classic summer caponata - and I might prefer this one! Now, here’s her recipe: 8 medium Artichokes 1 Lemon 2–3 stalks Celery (with leaves) 1 large Onion 100 g, pitted Green olives (Spagnola variety) 2 tbsp Capers (salted, rinsed) 500 ml Tomato salsa For the sauce 2 tbsp (30 ml) White wine vinegar 1 tsp (5 g) Sugar Salt – to taste Olive oil Black pepper - to taste Water (from celery blanching) Buon appetito! For more exclusive content and recipes from myself, the team and the grannies, take your seat in our kitchen at www.pastagrannies.com