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Features for "Artichoke And Fennel Caponata"
Served as appetizer. Vegetarian dish.
Ingredients for "Artichoke And Fennel Caponata" (Click here for measurement conversion) 1 Tablespoon Olive Oil
1 cup chopped Onions
1 cup chopped Celery
1 cup Fennel Bulbs, chopped
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 Black Pepper, freshly ground
1 (15 ounce) can Tomato Sauce
1 (9 ounce) package frozen Artichoke Hearts, thawed and chopped
2 Tablespoons chopped fresh Flat Leaf Parsley
Method for "Artichoke And Fennel Caponata"
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.
Comments
Cooking time: 15 minutes
Serves: 14
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