Artichoke and Fennel Caponata

I love caponata and this is such a colorful and interesting alternative to the classic eggplant version. This is going on my holiday cocktail party buffet with crostini.

• Ready In: 20 mins
• Serves: 14
• Yields: 3 1/2 cups

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 raisin
• 1⁄3 cup white wine vinegar
• 3  tablespoons sugar
• 2  tablespoons capers
• 1 1⁄2 teaspoons  grated lemon peel
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon 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

1. Heat oil in a large non stick skillet over medium-high heat. Add onions, celery, fennel and garlic; saute 5 minutes or until tender.
2. Stir in raisins and next 8 ingredients (through artichokes). Bring to a simmer and cook over medium-low heat 5 minutes or until liquid is almost evaporated.
3. Sprinkle with parsley and serve chilled or at room temperature.