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For 4 people
1 handful of capers
2 bunches scallions
1 celery heart
extra virgin olive oil
a few tablespoons of tomato sauce
salt and pepper 100 g of pitted olives (optional)
Remove any tough leaves from artichokes, slice them and cook them with a little oil and a sliced onion for 5-10 minutes.
Meanwhile chop the other onions with the heart of celery and cook on low heat for a few minutes.
Add the capers and tomato sauce.
Season to taste and add the artichokes.
Season with salt and pepper, add a tablespoon of sugar and 1/2 cup of white vinegar.
Serve the caponata cold.
It's optional mix 100 g green olives, pitted.
(Thanks to Via R. di Palermo)