Artichoke and Fennel Caponata |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 14 |
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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. 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 |
Directions:
1. Heat oil in large, nonstick skillet over medium high heat. Add onion, celery,fennel, and garlic. Saute 5 minutes or until tender.
2. 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.
3. Sprinkle with parsley. Serve chilled or at room temperature. Serving size: 1/4 cup.
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