The ingredients in this sweet-and-sour Sicilian side dish are roughly chopped to create a chunky spread. Caponata is typically made with eggplant, but this version features artichoke hearts. Spoon over toasted baguette slices.
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 raisins
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 freshly ground 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
How to Make It
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 parsley. Serve chilled or at room temperature.
I made this the night before having a gathering. When I first tasted it I did not feel it was anything worth while so I threw out the recipe. But I tried it again the next day and it was amazing! Everyone loved it and asked for a copy of the recipe. I paired it with garlic toast covered in parmesan cheese and then top it with the caponata. Will be making this again and again, very easy!
I made this for a party of women. I thought it was delicious, but I love fennel. it was not overly popular, but i am not sure it that was because of the taste or the other offerings. I made it as written. i wanted to sub tomatoes instead of sauce as one reviewer suggested, but i didn't have any. I really enjoyed it, so i will probably try it again with a different group.
I agree with other reviewers - the fennel was not detectable when I first tasted it - just tasted like sweet tomato sauce. I made this the day before a Holiday party so I ground up some fennel seed and added. The next day the flavors were more pronounced. It tastes great, but looks a bit mysterious so guest may appreciate a little sign on the serving table
Wow I really wanted to like it.... this recipe had good reviews, great ingredients but it fell way short! The tomato sauce overpowered the veggies hard to tell what was in it. I may give it another try but i would use can of petite diced tomato's instead of tomato sauce. I did like the combo with the goat cheese on the crostini.
Yummy! I found this during my desperate search for an appetizer that would not wilt in the heat. Fresh, delicious and VERY flavor-packed. It's as good warm as is it is out of the cooler at a picnic. I received requests from around the table for this recipe the first night I served it. It's a great alternative to salsa on a hot summer night. Make lots of toasted bread or pita chips. But it's also good with celery, cuc slices or other hearty cold veggies in place of the carbs.
Very tasty. The flavors definitely work well together, although this is a very strong flavored dish. Oh-I didn't use celery because I really don't like it. I totally agree that you can't really make out that there are artichokes or fennel in this recipe, it's just a combo of good! I personally would recommend having this on top of bread because it has such a strong flavor.
I made this last night for a Thanksgiving appetizer. It was delicious! My guests loved it and so did I. Served it with a Beet Crostini with goat cheese and the goat cheese was really lovely with the Caponata. I will definitely make this again and I'm actually thinking of jarring it and giving it as holiday gifts! Yummy!
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