Artichoke and Fennel Caponata |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 14 |
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The ingredients in this sweet-and-sour Sicilian side dish are roughly chopped to create a chunky spread. Caponata is typically made with eggplant, but this version features artichoke hearts. Spoon over toasted baguette slices. 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 raisins |
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 freshly ground 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 nonstick skillet over medium-high heat. Add onion, celery, fennel, and garlic; sauté 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.
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