Artichoke and Fennel Caponata

Makes about 14 servings


  • 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


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.