Artichoke and Fennel Caponata
- Ready In:
- 15mins
- Ingredients:
- 15
- Serves:
-
14
ingredients
- 14.79 ml olive oil
- 236.59 ml chopped onion
- 236.59 ml chopped celery
- 236.59 ml fennel bulb, chopped
- 2 garlic cloves, thinly sliced
- 118.29 ml golden raisin
- 78.78 ml white wine vinegar
- 44.37 ml sugar
- 29.58 ml capers
- 7.39 ml grated lemon rind
- 1.23 ml salt
- 1.23 ml black pepper, freshly ground
- 425.24 g can tomato sauce
- 255.14 g package frozen artichoke hearts, thawed and chopped
- 29.58 ml chopped fresh flat leaf parsley
directions
- Heat oil in large, nonstick skillet over medium high heat. Add onion, celery,fennel, and garlic. Saute 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. Serving size: 1/4 cup.
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RECIPE SUBMITTED BY
FloridaGrl
Keystone Heights, 0