Get a taste of what’s to come from Pizza on the Park, the brand new pizza restaurant opening on 17 May at the top of Park Street, with their artichoke caponata recipe.

This fantastic recipe has been developed by our amazing head chef Carlo. The beauty of this recipe is that you can alter it and use a variety of seasonal ingredients. Carlo’s Caponata features artichokes as the star of the show, but you could swap these in for aubergines or anything else you fancy!

Our chefs focus on fresh, local and seasonal produce, and we specialise in beautiful salads as well as our pizzas, so this dish is one of our favourites.

Artichoke caponata from Pizza on the Park

Artichoke caponata recipe

1 tin of shredded artichokes (2.5kg, discard water)
1 head of celery (sliced in half moon shape)
5 garlic cloves (finely chopped)
400g Cerignola green olives (pitted and cut in half)
100g capers (washed twice in water)
2 onions (sliced)
100g pine nuts (toasted)
80g tomato paste
500g chopped tomatoes
120g sugar
120g white wine vinegar
1 handful of mint (roughly chopped)
Salt and black pepper

  1. Before you start, make sure that you have all the ingredients ready, including mixing sugar and white wine vinegar into glasses to create agrodolce (sour & sweet) sauce. 
  2. Start to pour extra virgin olive oil into a large pan with the onions, celery and garlic adding a pinch of salt and letting it cook for 10 minutes on a low heat.
  3. Now add the tomato paste and after 1 minute, the chopped tomatoes.
  4. Leave it to cook for 4 minutes, then add the capers and artichokes.
  5. Leave it to simmer for another 5 minutes and add the pitted olives, pine nuts and agrodolce sauce (white wine vinegar and sugar). Cook for another 10 minutes. 
  6. Turn the heat off, season with salt, black pepper and finish with freshly chopped mint.

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Pizza on the Park
Pizza on the Park

Pizza on the Park is a true community restaurant; they have been working with a wide range of incredible Bristolian talent – food suppliers, brewers, artists and crafts people.