INGREDIENTS
1 tbsp
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 tbsp
sugar
2 tbsp
capers
1 1/2 tsp
grated lemon rind
1/4 tsp
salt
1/4 tsp
freshly ground black pepper
1 15 ounce can
tomato sauce
1 9 ounce package
frozen artichoke hearts, thawed and chopped
2 tbsp
chopped fresh flat-leaf parsley