2. A pickled flower bud of this plant, used as a pungent condiment in sauces, relishes, and various other dishes.
Who knew something so cute and tiny could yield such a delicious and salty-sour taste? I don’t know how people can’t love them.
And yet, I have no idea how to describe them. But, they are oh, so good.
Add them to pasta, salad or fish and your meal just became exotic.
And, you have to get the little ones (the non-pareils); their flavor is so much better than the bigger ones.
If you’ve never had a caper or cooked with one, you must. And, I’ll even give you a head start with my newest recipe. I came up with it with some help from my sister (but that doesn’t mean it doesn’t have a name).
Mr. Serious calls it “Fancy Chicken.”
1 lb boneless skinless chicken breast; cut in half
1 container of sliced baby portabello mushrooms
1 jar artichoke hearts (I prefer the marinated ones)-diced
capers to taste (I use about 1/2 the jar)
Brown the chicken in the olive oil, adding lemon juice to taste; season with paprika, garlic powder etc. (I suppose you could use real garlic if you like it).
Once the chicken is cooked, I add the mushrooms first and allow them to cook. Then I add the artichoke hearts and capers to allow them to heat. Simmer for 3 minutes. I add more olive oil and lemon juice if necessary
Remove from heat and serve over fettuccine. I like to use the spinach fettuccine if I can find it.
Do you love capers? I’d love to hear your favorite caper recipe!