Ingredients
- 1 tablespoon olive oil
- 1 cup chopped onion
- 1 cup chopped celery
- 1 cup chopped fennel bulb
- 2 garlic cloves, thinly sliced
- 1/2 cup golden raisins
- 1/3 cup white wine vinegar
- 3 tablespoons sugar
- 2 tablespoons capers
- 1 1/2 teaspoons grated lemon rind
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 (15-ounce) can tomato sauce
- 1 (9-ounce) package frozen artichoke hearts, thawed and chopped
- 2 tablespoons chopped fresh flat-leaf parsley
Description
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