Artichoke Caponata is a springtime twist on the classic eggplant caponata. I used my @fieldcompany cast irons over the open fire to make this springtime caponata, pairing the artichokes with fennel, celery and spring onions and seasoning the dish with capers. olives, vinegar, and the coconut sugar to achieve the traditional sweet and savory seasoning. I paired the caponata with a fresh homemade ricotta, which I made from whey cooked over the open fire in my large @fieldcompany cast iron Dutch oven. This pairing is a beautiful complex and layered dish for spring! Comment “recipe” for all the details. #artichokes #ricotta #caponata #openfire #asado #sicilianfood #cooking #homemade #castiron #fieldcompany #anyafernald