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
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Richmond Kipruto
[email protected]Overall, I thought this caponata was a good dish. It was easy to make and had a nice flavor.
Shahadat Hossain Shamim
[email protected]I found this recipe to be a bit too sweet for my taste. I would recommend reducing the amount of sugar used.
Deandre Foster
[email protected]This caponata is a great way to use up leftover artichokes and fennel. It's also a very flavorful dish.
Fuzzy Cactus
[email protected]I've made this caponata several times and it's always a crowd-pleaser. It's the perfect appetizer or side dish.
Tangelia Lewis
[email protected]I'm not a big fan of caponata, but I thought this recipe was pretty good. The artichokes and fennel gave it a nice twist.
even tamang
[email protected]This recipe was easy to follow and the caponata turned out great! I loved the combination of artichokes and fennel.
Portia Aboagye
[email protected]Made this caponata for a party and it was a huge hit! Everyone loved the unique flavor combination. I will definitely be making this again.
Haryanvi Brand
[email protected]Not a fan of fennel, so I omitted it from the recipe. The caponata was still very good, but I think it would have been even better with the fennel.
Ini Lazarus
[email protected]I've never cooked with fennel before, but this recipe made me a fan. The caponata was delicious and the fennel added a subtle anise flavor that really complemented the artichokes.
Salma Abdallat
[email protected]Followed the recipe to a T and it turned out perfectly! The caponata had a great balance of sweet and savory flavors. Served it over some grilled chicken and it was a hit.
Awal Medikal
[email protected]This caponata was a delightful burst of flavors! The artichokes and fennel added a unique twist to the classic dish. I especially loved the crispy texture of the fennel. Will definitely be making this again.