ARTICHOKE AND FENNEL CAPONATA

Artichoke and Fennel Caponata image

I love caponata and this is such a colorful and interesting alternative to the classic eggplant version. This is going on my holiday cocktail party buffet with crostini.

Provided by MacChef

Categories European

Time 20m

Yield 3 1/2 cups, 14 serving(s)

Number Of Ingredients 15

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Ingredients

1 tablespoon olive oil
1 cup chopped onion
1 cup chopped celery
1 cup chopped fennel bulb
2 garlic cloves, thinly sliced
1/2 cup golden raisin
1/3 cup white wine vinegar
3 tablespoons sugar
2 tablespoons capers
1 1/2 teaspoons grated lemon peel
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (15 ounce) can tomato sauce
1 (9 ounce) package frozen artichoke hearts, thawed and chopped
2 tablespoons chopped fresh flat leaf parsley

Steps:

Heat oil in a large non stick skillet over medium-high heat. Add onions, celery, fennel and garlic; saute 5 minutes or until tender.
Stir in raisins and next 8 ingredients (through artichokes). Bring to a simmer and cook over medium-low heat 5 minutes or until liquid is almost evaporated.
Sprinkle with parsley and serve chilled or at room temperature.

Nutrition Facts : Calories 60.4, Fat 1.2, SaturatedFat 0.2, Sodium 257.3, Carbohydrate 12.6, Fiber 1.9, Sugar 7.7, Protein 1.4

*** Explore more Artichoke And Fennel Caponata Recipes »

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