Artichoke and Fennel Caponata

Total Time
Prep 0 mins
Cook 15 mins

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 Nutrition


  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.
Most Helpful

Thanks for posting-I haven't made this yet, but was about to transfer it from my Cooking Light magazine, and you saved me the trouble!