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
BAKED CAVATAPPI WITH ARTICHOKES AND FENNEL
Provided by Food Network Kitchen
Categories main-dish
Time 1h20m
Yield 6-8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil. Cook the cavatappi until very al dente, 2 to 3 minutes less than the label directs; drain.
- Heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook until the garlic is golden. Crush the plum tomatoes into the skillet with your hands; rinse out each can with 1/2 cup water and add the water to the skillet. Add the basil; simmer, uncovered, until the sauce is thickened, about 15 minutes. Discard the basil; season the sauce with salt. (Alternatively, heat 4 cups prepared tomato sauce.)
- Stir the ricotta into the sauce, then add the artichoke hearts and fennel.
- Brush a 3-to-4-quart baking dish with olive oil. Toss the cooked pasta with the sauce and half of each cheese. Spread in the prepared baking dish. Sprinkle the remaining cheese over the pasta. Bake, uncovered, until browned, about 15 minutes. Let rest 15 minutes before serving.
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 CRUDO
Provided by Giada De Laurentiis
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Whisk together the olive oil and lemon juice in a small bowl. In a separate medium bowl, place the arugula. Spoon a small amount of the dressing onto the arugula and toss to coat. Spread a bed of arugula on a plate and set aside.
- In a large bowl, combine the sliced artichokes, fennel, 1/2 teaspoon salt and 1/8 teaspoon pepper with the remaining dressing. Mix well to coat. Mound the artichoke mixture on top of the arugula. Top with the shaved Parmesan and serve.
CAPONATA WITH FENNEL, OLIVES, AND RAISINS
Categories Olive Vegetable Appetizer Sauté Quick & Easy Fennel Eggplant Bell Pepper Shower Engagement Party Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 cups
Number Of Ingredients 10
Steps:
- Heat oil in heavy large pot over medium-high heat. Add eggplant, bell peppers, fennel, and garlic; sauté until eggplant is tender, about 10 minutes. Add olives and raisins, then mix in tomato sauce and vinegar. Cover, reduce heat to medium-low, and simmer 15 minutes, stirring occasionally. Uncover and simmer until caponata is thick and vegetables are tender, stirring occasionally, about 15 minutes longer. Mix in basil. Season caponata to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.) Serve at room temperature.
ROASTED FENNEL AND ARTICHOKE HEARTS
Canned artichokes add subtlety and flavor to this meal. We like the Whole Foods 365 brand because the artichokes don't come out too salty when roasted.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 35m
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees. Arrange fennel and artichokes on a rimmed baking sheet. Drizzle with 2 tablespoons oil, and season with salt and pepper. Roast vegetables until caramelized on both sides, about 35 minutes, tossing after 20 minutes.
- Drizzle with remaining oil and the lemon juice. Add parsley, and toss to combine. Garnish with fennel fronds.
ARTICHOKE CAPONATA (CAPUNATA 'I CACUOCCIULI)
Categories Garlic Tomato Vegetable Side Sauté Artichoke Winter Family Reunion Potluck Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 14
Steps:
- Make tomato sauce:
- Crush tomatoes in a bowl with your hand. Cook garlic in oil in a 1 1/2-quart saucepan over low heat, turning occasionally, until pale golden, about 10 minutes. Discard garlic. Stir in tomatoes, sugar, basil, and salt and pepper to taste. Simmer vigorously, uncovered, stirring occasionally, until sauce is reduced to a thick pulp, about 20 minutes.
- Prepare vegetables:
- Smash olives with a meat pounder or flat side of a large knife. Remove pits. Soak olives 30 minutes in cold water, changing water every 10 minutes. Drain. Juice 2 lemons into a large bowl half filled with cold water and add lemon halves. Working with 1 artichoke at a time and running knife through remaining lemon before each cut, trim about ‚ inch from tops and cut off stems. Pull off tough outer leaves and quarter artichokes lengthwise. Put them in lemon water as trimmed.
- Drain artichokes well and pat dry. Heat oil in a large heavy skillet over moderately high heat, then sauté artichokes, stirring, 2 minutes. Add salt to taste and cook over moderately low heat, stirring occasionally, until crisp-tender, 15 to 20 minutes. While artichokes cook, blanch celery in boiling water 2 minutes and transfer with tongs to a bowl of cold water to stop cooking. Thinly slice.
- Add celery, olives, and capers to artichokes. Cook over moderately low heat, stirring occasionally, until hot. Stir in vinegar and cook 1 minute. Add tomato sauce and salt and pepper to taste. Simmer 5 minutes. Serve at room temperature with a few grindings of black pepper.
More about "artichoke and fennel caponata recipes"
ARTICHOKE AND FENNEL CAPONATA - ROBUST RECIPES
From robustrecipes.com
Cuisine CaponataCategory AppetizerServings 14Total Time 25 mins
ARTICHOKE AND FENNEL CAPONATA RECIPE | MYRECIPES
From myrecipes.com
4/5 (8)Calories 62 per servingServings 14
ARTICHOKE AND FENNEL CAPONATA | BAKING OBSESSION | CAPONATA, …
From pinterest.co.uk
WORLD BEST GARLIC COOKING RECIPES : ARTICHOKE AND FENNEL CAPONATA
From worldbestgarlicrecipes.blogspot.com
ARTICHOKE AND FENNEL CAPONATA - ROBUST RECIPES
From pinterest.com
ARTICHOKE AND FENNEL CAPONATA RECIPE RECIPE
From crecipe.com
SLOW COOKER ARTICHOKE CAPONATA | RECIPE - KOSHER.COM
From kosher.com
ARTICHOKE AND FENNEL CAPONATA - ROBUST RECIPES
From robustrecipes.com
ARTICHOKE CAPONATA - CHEF ABBIE GELLMAN MS, RD, CDN
From chefabbiegellman.com
GRILLED FISH WITH ARTICHOKE CAPONATA RECIPE - FOOD & WINE
From foodandwine.com
ARTICHOKE AND FENNEL CAPONATA - BAKING OBSESSION
From bakingobsession.com
FENNEL, AUBERGINE AND ARTICHOKE CAPONATA - GARDENS ILLUSTRATED
From gardensillustrated.com
ARTICHOKE AND FENNEL CAPONATA RECIPE
From crecipe.com
PENNE-ARTICHOKE CAPONATA | COOKSTR.COM
From cookstr.com
MEERA SODHA’S VEGAN RECIPE FOR FENNEL, PEPPER AND BLACK OLIVE …
From theguardian.com
ARTICHOKE CAPONATA | COMMUNITY RECIPES - NIGELLA LAWSON
From nigella.com
ARTICHOKE AND FENNEL CAPONATA - VERNALISA'S RECIPE BOARD
From tapatalk.com
ARTICHOKE CAPONATA | OREGONIAN RECIPES
From recipes.oregonlive.com
ARTICHOKE AND FENNEL CAPONATA - FITNESS - EXERCISES, FITNESS ...
From fitness.com
EDITORS' PICKS: HEALTHY ARTICHOKE RECIPES | COOKING LIGHT
From cookinglight.com
ARTICHOKE AND FENNEL CAPONATA RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
WORLD BEST GARLIC COOKING RECIPES : ARTICHOKE AND FENNEL CAPONATA
From worldbestgarlicrecipes.blogspot.com
ARTICHOKE AND FENNEL CAPONATA - GLUTEN FREE RECIPES
From fooddiez.com
SLOW COOKER ARTICHOKE CAPONATA | RECIPE
From kosher.com
GOLDEN FENNEL CAPONATA + 16 MORE GREAT HARVEST RECIPES
From sumptuousspoonfuls.com
ARTICHOKE AND FENNEL CAPONATA - SWANSONVITAMINS.COM
From swansonvitamins.com
FENNEL, AUBERGINE AND ARTICHOKE CAPONATA RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
ARTICHOKE AND FENNEL CAPONATA - TWO LAZY GOURMETS
From allwaysdelicious.com
COOKING LIGHT ARTICHOKE & FENNEL CAPONATA - NATIONAL.RESTAURANT
From national.restaurant
ARTICHOKE AND FENNEL CAPONATA - GLUTEN FREE RECIPES
From fooddiez.com
CAPONATA WITH FENNEL, OLIVES, AND RAISINS RECIPE | BON APPéTIT
From bonappetit.com
FENNEL, ARTICHOKE, AND EGGPLANT CAPONATA - VEGWEB.COM
From vegweb.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #cuisine #preparation #for-large-groups #appetizers #side-dishes #easy #european #italian #number-of-servings #3-steps-or-less
You'll also love