Artichoke and Fennel Caponata |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 6 |
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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. 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 |
Directions:
1. Heat oil in a large non stick skillet over medium-high heat. Add onions, celery, fennel and garlic; saute 5 minutes or until tender.
2. 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.
3. Sprinkle with parsley and serve chilled or at room temperature.
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