Makes about 14 servings

Ingredients:

• 1 tbsp extra virgin olive oil
• 1 cup chopped onion
• 2 garlic cloves, thinly sliced
• 1 cup chopped celery
• 1 cup chopped fennel bulb
• ½ cup golden raisins
• 1/3 cup white wine vinegar
• 3 tbs sugar
• 2 tbsp capers
• Zest of 1 medium lemon
• ¼ tsp salt
• ¼ tsp freshly ground black pepper
• 1 (15-oz) can tomato sauce
• 1 (15-oz) can artichoke hearts, chopped
• ¼ cup chopped fresh flat-leaf parsley

Preparation:

Heat the oil in a large skillet over medium-high heat. Add the onion, sauté until very light golden. Add the garlic, stir for a minute, then add the celery and fennel. Sauté 5-7 minutes or until tender. Stir in the raisins and the next 8 ingredients (through the artichokes). Bring to a simmer; cook over medium-low heat until almost all liquid evaporates, about 5 minutes. Remove from the heat, stir in the parsley. Cool, then chill covered.

Serve chilled or bring to room temperature before serving. Serve with crostini.