Artichokes Stuffed with Caponata

Directions

1. Slice off the ends of the eggplant and chop into 1 inch pieces. Place in a colander and sprinkle with salt. Toss and allow to drain for 1 hour.
2. In a large sauté pan heat half of the olive oil over medium heat. Add the onion and celery. Sauté until the onion is translucent. Remove and add to a stockpot.
3. Add the remaining olive oil to the sauté pan and sauté the chopped eggplant in batches for 10 minutes at a time. Add the eggplant to the stockpot.
4. To the stockpot add the white wine vinegar, plum tomatoes, tomato paste, capers, and anchovy fillet. Bring to a boil and lower to a simmer. Cook covered for 15 to 20 minutes.
5. Stir in the pine nuts. Add salt and pepper to taste. Allow to cool to room temperature.
6. Cut the stems off the artichokes. Remove all the rough outer leaves. Slice off the top of the artichoke. Remove fuzzy inside with spoon.
7. Rub the outside and inside of the artichoke with lemon juice.
8. In a non-aluminum stockpot place the artichoke. Add water so that it is 1/2 inch high. Bring to a boil, cover, and simmer for 35 to 40 minutes.
9. Remove the artichokes from the water and stuff with the caponata.