Artichoke and Fennel Caponata

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

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 62
  • Calories from fat: 17%
  • Fat: 1.2g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 0.2g
  • Protein: 1.4g
  • Carbohydrate: 13g
  • Fiber: 2.2g
  • Cholesterol: 0.0mg
  • Iron: 0.7mg
  • Sodium: 257mg
  • Calcium: 22mg

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

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Artichoke and Fennel Caponata Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy