Artichoke and Fennel Caponata

Submitted by MacChef

"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: 20mins
• Ingredients: 15
• Yields: 3 1/2 cups
• Serves: 14

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.

Reviews

[ChefLee]

Absolutely fabulous!!! I love all the flavors in this unique caponata!!! I used currants instead of raisins and I used marinated artichoke hearts that I drained plus used brown sugar. Also, used cipollini onions. All these ingredients with the tomato sauce created a sweet, tangy, wonderful sauce with depth of flavor!!! This is a great dish, will definitely make this again!!!!! Thanks!!!