Have you ever been asked by a friend to bring an appetizer to a party and didn’t want the challenge of keeping a hot dish warm while transporting it? This is a huge challenge for me, especially since a lot of times we are traveling an hour away for family gatherings or friends’ get-togethers.
In these situations my go-to-recipe is usually hummus. It’s simple to make, easy to transport and is delicious at room temperature. As much as I love hummus and can eat it every day, I like to mix things up a little. After all I am a food blogger; it is my job to try new recipes. This artichoke and fennel caponata is the solution.
It is simple to make, easy to transport, and can also be served chilled or at room temperature. Just grab a bag of pita chips or toast up and slice a baguette and you are golden.
You may be wondering what the heck caponata is. Caponata is a Sicilian dish that is traditionally made with fried eggplant in a sweet and sour sauce.
This version is a fun twist with artichoke hearts and fennel. It is sweet, tangy, salty, and crunchy. Just make sure that you chop all of the vegetables pretty small so that it is easy enough to dip a pita chip into. The first time I made this I cut the veggies too large and it really made it difficult to scoop anything onto a pita chip. Lesson learned.
You have to try this artichoke and fennel caponata; it is a fun addition to any party or meal!
- 1 tablespoon butter
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 cup celery, chopped
- 1 fennel bulb, chopped
- ½ cup raisins
- ⅓ cup white wine vinegar
- 3 tablespoons honey
- 2 tablespoons capers
- 1 15 ounce can tomato sauce
- 1 9 ounce can artichoke hearts, chopped
- Zest of 1 lemon
- 2 tablespoons fresh parsley, chopped
- Salt & pepper to taste
- For serving:
- Pita chips or baguette toasts
- Heat oil in a large skillet over medium-high heat. Add the onion and sauté until tender, about 5 minutes. Add the garlic and sauté for 1 minute more.
- Add the celery, fennel, raisins vinegar, honey, capers, and tomato sauce. Bring to a boil then reduce to a simmer. Allow to simmer for 10 minutes, or until most of the liquid evaporates and the dip becomes thick.
- Remove from heat and stir in the artichoke hearts, lemon zest and parsley. Add salt and pepper to taste. Serve chilled or at room temperature. Serve with pita chips or baguette toasts.