Artichoke and Fennel Caponata Recipe

Published: May 15, 2010
Source: google.com

YIELD: 14 servings

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
½	cup golden raisins
⅓	cup white wine vinegar
3	tablespoons sugar
2	tablespoons capers
1½	teaspoons grated lemon rind
¼	teaspoon salt
¼	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

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