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Artichoke and Fennel Caponata

May 28, 2014 By Emily

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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.

Artichoke-and-fennel-caponata1

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.

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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.

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You have to try this artichoke and fennel caponata; it is a fun addition to any party or meal!

 

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Artichoke and Fennel Caponata

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  • Author: Emily Koch
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Yield: 14 1x
  • Category: Appetizer
  • Cuisine: Caponata
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Description

Artichoke and fennel caponata is a flavorful, healthy, appetizer that can be served prior to any meal chilled or room temperature.


Ingredients

Units Scale
  • 1 tablespoon butter
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 cup celery, chopped
  • 1 fennel bulb, chopped
  • 1/2 cup raisins
  • 1/3 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


Instructions

  1. 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.
  2. 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.
  3. 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.

Notes

Slightly Adapted from: My Recipes

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2 Comments Filed Under: Appetizers, Snacks, Uncategorized, Vegan, Vegetarian Tagged With: appetizers, artichoke caponata, caponata, Sides, Snacks, vegan, vegetarian

Comments

  1. Caitlin @ teaspoon says

    April 29, 2015 at 10:50 am

    I just tried caponata in Sicily last week and this looks like a great version! I’m dying to remake it!

    Reply
    • Emily Koch says

      April 29, 2015 at 1:54 pm

      Hey Caitlin, let me know how you like the caponata! Sicily sounds wonderful. I have been to Venice, but I would love to see more of Italy! Enjoy!

      Reply

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Welcome!

Hi there, I'm Emily.
I create simple, healthy recipes that have food allergy adaptations, whenever possible. My favorite recipes to share are desserts that contain nutritious ingredients, while still tasting decadent. I believe in the power of eating wholesome, quality food. It fuels, and empowers us. At Robust Recipes you will find food that will make you feel as good as it tastes. Read More…

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