Artichoke and Fennel Caponata

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.

• Ready In: 15 mins
• Serves: 14

Ingredients

• 1  tablespoon olive oil
• 1  cup  chopped onion
• 1  cup  chopped celery
• 1  cup fennel bulb, chopped
• 2  garlic cloves, thinly sliced
• 1⁄2 cup golden raisin
• 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 black pepper, freshly ground
• 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 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.