CL Artichoke and Fennel Caponata - Sicilian 1 pt

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CL Artichoke and Fennel Caponata - Sicilian 1 pt

1 tablespoon olive oil

1 cup chopped onion

1 cup chopped celery

1 cup chopped fennel bulb

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 freshly ground black pepper

1 (15-ounce) can tomato sauce

1 (9-ounce) package frozen artichoke hearts, thawed and chopped

2 tablespoons chopped fresh flat-leaf parsley

 

 

 

 

 

Heat oil in a large nonstick skillet over medium-high heat. Add onion,

celery, fennel, and garlic; sauté 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.

 

Yield: 14 servings (serving size: 1/4 cup)

 

CALORIES 62 (17% from fat); FAT 1.2g (sat 0.2g,mono 0.7g,poly 0.2g);

PROTEIN 1.4g; CHOLESTEROL 0.0mg; CALCIUM 22mg; SODIUM 257mg; FIBER

2.2g; IRON 0.7mg; CARBOHYDRATE 13g

 

Cooking Light, NOVEMBER 2005

Formatted by Chupa Babi in MC: 01.25.07

 

The ingredients in this sweet-and-sour Sicilian side dish are roughly

chopped to create a chunky spread. Caponata is typically made with

eggplant, but this version features artichoke hearts. Spoon over

toasted baguette slices.

 

 

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