Served as appetizer. Vegetarian dish.

Italian

1 Tablespoon Olive Oil

1 cup chopped Onions

1 cup chopped Celery

1 cup Fennel Bulbs, chopped

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 Black Pepper, freshly ground

1 (15 ounce) can Tomato Sauce

1 (9 ounce) package frozen Artichoke Hearts, thawed and chopped

2 Tablespoons chopped fresh Flat Leaf Parsley

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.

Cooking time: 15 minutes

Serves: 14

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