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Artichoke and Fennel Caponata

Makes about 14 servings



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.