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.