Ingredients
-
1
-
1
-
1
-
1
-
2
-
1/2
-
1/3
-
3
-
2
-
1 1/2
-
1/4
-
1/4
-
1
-
1
-
2
Directions
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 , 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!, 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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Steps
|
1
Done
|
Heat Oil in a Large Non Stick Skillet Over Medium-High Heat. Add Onions, Celery, Fennel and Garlic; Saute 5 Minutes or Until Tender. |
|
2
Done
|
Stir in Raisins and Next 8 Ingredients (through Artichokes). Bring to a Simmer and Cook Over Medium-Low Heat 5 Minutes or Until Liquid Is Almost Evaporated. |
|
3
Done
|
Sprinkle With Parsley and Serve Chilled or at Room Temperature. |
