Artichoke and Fennel Caponata

Artichoke and Fennel Caponata
Photo by www.myrecipes.com

Ingredients

  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 (9-ounce) package frozen artichoke hearts, thawed and chopped
  • 1 cup chopped celery
  • 2 garlic cloves, thinly sliced
  • 3 tablespoons sugar
  • 1 (15-ounce) can tomato sauce
  • ¼ teaspoon freshly ground black pepper
  • + 8 more ingredients
    • 1 cup chopped fennel bulb
    • 1/3 cup white wine vinegar
    • 2 tablespoons capers
    • ¼ teaspoon salt
    • 1 ½ teaspoons grated lemon rind
    • 1 cup chopped onion
    • 1 tablespoon olive oil
    • ½ cup golden raisins

Heat oil in a large nonstick skillet over medium-high heat. Add onion, celery, fennel, and garlic; sauté 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 ...

View full recipe at My Recipes

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