ARTICHOKE AND FENNEL CAPONATA

Artichoke and Fennel Caponata image

Caponata is usually made with eggplant and green peppers. My husband hates eggplant, and I can't eat peppers, so when I found this recipe, I was pretty happy. It's really good, and goes will spooned over toasted baguette slices.

Provided by FloridaGrl

Categories Vegetable

Time 15m

Yield 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 fennel bulb, chopped
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 rind
1/4 teaspoon salt
1/4 teaspoon black pepper, freshly ground
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 large, nonstick skillet over medium high heat. Add onion, celery,fennel, and garlic. Saute 5 minutes or until tender.
Stir in raisins, and next 8 ingredients, (through artichokes). Bring to a simmer; cook over medium low heat 5 minutes or until liquid almost evaporates.
Sprinkle with parsley. Serve chilled or at room temperature. Serving size: 1/4 cup.

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

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