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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.

Cooking Light NOVEMBER 2005

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

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.

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
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Artichoke and Fennel Caponata recipe

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