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.
Provided by FloridaGrl
Categories Vegetable
Time 15m
Yield 14 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in large, nonstick skillet over medium high heat. Add onion, celery,fennel, and garlic. Saute 5 minutes or until tender.
- Stir in raisins, and next 8 ingredients, (through artichokes). Bring to a simmer; cook over medium low heat 5 minutes or until liquid almost evaporates.
- Sprinkle with parsley. Serve chilled or at room temperature. Serving size: 1/4 cup.
Nutrition Facts : Calories 60.4, Fat 1.2, SaturatedFat 0.2, Sodium 257.3, Carbohydrate 12.6, Fiber 1.9, Sugar 7.7, Protein 1.4
ARTICHOKE AND FENNEL CAPONATA
I love caponata and this is such a colorful and interesting alternative to the classic eggplant version. This is going on my holiday cocktail party buffet with crostini.
Provided by MacChef
Categories European
Time 20m
Yield 3 1/2 cups, 14 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in a large non stick skillet over medium-high heat. Add onions, celery, fennel and garlic; saute 5 minutes or until tender.
- 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.
- Sprinkle with parsley and serve chilled or at room temperature.
Nutrition Facts : Calories 60.4, Fat 1.2, SaturatedFat 0.2, Sodium 257.3, Carbohydrate 12.6, Fiber 1.9, Sugar 7.7, Protein 1.4
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