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	<title>The Artichoke Blog &#187; artichoke caponata</title>
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		<title>Artichoke Caponata</title>
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		<pubDate>Wed, 03 Mar 2010 19:25:24 +0000</pubDate>
		<dc:creator>mikey</dc:creator>
				<category><![CDATA[Artichoke Recipes]]></category>
		<category><![CDATA[Facts]]></category>
		<category><![CDATA[artichoke caponata]]></category>
		<category><![CDATA[artichoke recipes]]></category>
		<category><![CDATA[artichokes]]></category>
		<category><![CDATA[caponata di carciofi]]></category>
		<category><![CDATA[carciofi siciliani]]></category>
		<category><![CDATA[ricette carciofi]]></category>
		<category><![CDATA[sicilian artichokes]]></category>

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		<description><![CDATA[Caponata di Carciofi Mention the word Caponata and I think most Italians will begin to salivate. Firstly, the name immediately evokes a sense the south and Sicily in particular. Caponata is traditionally a large combination of ingredients tossed together and the most traditional of all is the Caponata di Melanzane, or Aubergine Caponata, Eggplant Caponata. [...]]]></description>
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