Artichoke and Fennel Caponata

Artichoke and Fennel Caponata Recipe
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.

Yield:

14 servings (serving size: 1/4 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 62
Caloriesfromfat 17 %
Fat 1.2 g
Satfat 0.2 g
Monofat 0.7 g
Polyfat 0.2 g
Protein 1.4 g
Carbohydrate 13 g
Fiber 2.2 g
Cholesterol 0.0 mg
Iron 0.7 mg
Sodium 257 mg
Calcium 22 mg

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 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

Preparation

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.

Note:

Domenica Marchetti,

November 2005
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