Artichoke and Fennel Caponata

"Caponata is usually made with eggplant and green peppers. My husband hates eggplant, and I can't eat peppers, so when I found this recipe, I was pretty happy. It's really good, and goes will spooned over toasted baguette slices."
 
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Ready In:
15mins
Ingredients:
15
Serves:
14
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ingredients

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directions

  • Heat oil in large, nonstick skillet over medium high heat. Add onion, celery,fennel, and garlic. Saute 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. Serving size: 1/4 cup.

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Reviews

  1. Thanks for posting-I haven't made this yet, but was about to transfer it from my Cooking Light magazine, and you saved me the trouble!
     
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