Artichoke And Fennel Caponata

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I love caponata and this is such a colorful and interesting alternative to the classic eggplant version. this is going on my holiday cocktail party buffet with crostini.

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Steps

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Heat oil in a large non stick skillet over medium-high heat.

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Add onions , celery , fennel and garlic.

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Saute 5 minutes or until tender.

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Stir in raisins and next 8 ingredients.

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Bring to a simmer and cook over medium-low heat 5 minutes or until liquid is almost evaporated.

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Sprinkle with parsley and serve chilled or at room temperature.

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Ingredients

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olive oil, onion, celery, fennel bulb, garlic cloves, golden raisin, white wine vinegar, sugar, capers, lemon peel, salt, black pepper, tomato sauce, frozen artichoke hearts, flat leaf parsley