On a low heat, using a large saucepan, cook some artichokes cut into quarters (soaked first in lemon juice so that they do not become discoloured), together with finely-chopped celery and an onion, a clove of garlic, salt and a little water.
When the artichokes are half-cooked, add the fresh tomato puree, capers pickled fin vinegar, stoned green olives, vimgar and sugar, and leave the lot to simmer until the ingredients are well cooked.
Allow the «Caponata » to cool and then preserve it in airtight glass jars which should be boiled, as usual, using a bain-marie. You may also prepare the «Caponata» without the tomatoes, if you prefer.
Before serving, you should warm it up a few minutes sprinkling over some vinegar and a bit of sugar.
