Artichoke and Fennel Caponata

By kmad

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

Details

Servings 14
Adapted from google.com

Preparation

Step 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