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. But Sicilians certainly boast some of the best artichokes and most interesting artichoke dishes in Italy and they can easily replace the aubergine with the addition of tomato, onion, olives and capers, to make the artichoke equivalent of the traditional Caponata.