8 artichoke’s hearts, cut into quarters
2 sticks of celery
1 medium size onion
60 green olives, pitted
2 tbsp. capers
50 g raisins
2 tbsp. pine-nuts
1 tbsp. tomato paste
1 salted anchovy filet
½ glass wine vinegar
2-4 tbsp. sugar
8 tbsp. extra-virgin olive oil
toasted almonds, dark chocolate chips, basil, mint (optional)
Wash the artichokes and sauté them in two tbsp. olive oil.
Clean the celery and cut into finger lengths, then blanch it in salted boiling water.
Drain well and sauté it in two tbsp. oil.
Slice the onion and fry it in the remaining oil, with the tomato paste and anchovy filet.
Add 2-3 tbsp water.
Stir for a few instants then add the artichokes, celery, capers, pine-nuts, olives, raisins, salt, pepper and vinegar, mixed with sugar.
Stir over high heat for a minute or so and serve, if desired, with a sprinkle of mint or basil leaves, or chocolate and chopped toasted almonds.
Serve tepid or at room temperature.