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
- 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.
Notes
Slightly Adapted from: My Recipes
