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Artichoke and Fennel Caponata

Yield 14 servings (serving size: 1/4 cup)
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.

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

Nutrition 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

How to Make It

  1. 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.