Artichoke And Fennel Caponata

1. Heat oil in large, nonstick skillet over medium high heat. Add onion, celery,fennel, and garlic. Saute 5 minutes or until tender.

2. 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.

3. Sprinkle with parsley. Serve chilled or at room temperature. Serving size: 1/4 cup.

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Nutrient	Quantity
Total fats	14.5717 g
Protein	6.871 g
Carbohydrates	133.0421 g
Energy	648.1264 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1688 g
Water	350.1944 g
Aspartic acid	0.2719 g
Calcium, Ca	179.8077 mg
Lutein + zeaxanthin	823.6592 g
Fiber, total dietary	11.2144 g
Fatty acids, total saturated 22:0	0.0174 g
Carotene, beta	793.4172 g
Niacin	2.1331 mg
Vitamin A, RAE	65.4054 g
Arginine	0.1884 g
Riboflavin	0.3124 mg
Tocopherol, beta	0.0148 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0009 g
Fatty acids, total saturated 20:1	0.0422 g
Glutamic acid	0.5118 g
Sodium, Na	547.9555 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1733 g
Total lipid (fat)	14.5717 g
Manganese, Mn	0.8384 mg
Fructose	2.439 g
Proline	0.0455 g
Fatty acids, total saturated 16:0	1.8256 g
Fatty acids, total saturated 8:0	0.0006 g
Sucrose	42.7296 g
Choline, total	38.1239 mg
Sugars, total	101.6928 g
Serine	0.0562 g
Fatty acids, total saturated 10:0	0.0002 g
Fatty acids, total saturated 18:0	0.3049 g
Fatty acids, total saturated 20:4 undifferentiated	0.0003 g
Vitamin B-6	0.5851 mg
Selenium, Se	2.6516 g
Ash	5.0995 g
Fatty acids, total saturated 18:1 undifferentiated	9.7599 g
Pantothenic acid	0.7878 mg
Phenylalanine	0.0628 g
Copper, Cu	0.5328 mg
Betaine	0.3257 mg
Thiamin	0.1164 mg
Methionine	0.0088 g
Iron, Fe	3.2614 mg
Carbohydrate, by difference	133.0421 g
Phosphorus, P	213.1175 mg
Folate, total	97.5074 g
Tocopherol, gamma	0.1497 mg
Lycopene	0.115 g
Alanine	0.0603 g
Valine	0.064 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0009 g
Fatty acids, total saturated 18:2 undifferentiated	1.6786 g
Glycine	0.0637 g
Carotene, alpha	0.1352 g
Glucose (dextrose)	3.5574 g
Fatty acids, total saturated 14:0	0.0129 g
Zinc, Zn	0.9195 mg
Isoleucine	0.0457 g
Fatty acids, total saturated 12:0	0.0005 g
Fatty acids, total polyunsaturated	1.8499 g
Fatty acids, total saturated 14:1	0.0001 g
Fatty acids, total polyunsaturated 17:1	0.0169 g
Leucine	0.0781 g
Tocotrienol, alpha	0.079 mg
Vitamin A, IU	1322.8387 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0002 g
Folate, DFE	97.5074 g
Tryptophan	0.0318 g
Vitamin C, total ascorbic acid	32.3018 mg
Phytosterols	68.68 mg
Galactose	0.4857 g
Fatty acids, total polyunsaturated 18:1 c	0.0037 g
Fatty acids, total saturated 20:0	0.0559 g
Fatty acids, total saturated 6:0	0.0001 g
Tyrosine	0.0343 g
Vitamin K (phylloquinone)	101.056 g
Fatty acids, total saturated	2.2273 g
Histidine	0.0354 g
Fatty acids, total monounsaturated	9.9934 g
Threonine	0.0552 g
Folate, food	97.5074 g
Fatty acids, total polyunsaturated 17:0	0.003 g
Cryptoxanthin, beta	1.4688 g
Vitamin E (alpha-tocopherol)	3.0128 mg
Magnesium, Mg	78.7922 mg
Lysine	0.0911 g
Potassium, K	1507.6352 mg
Cystine	0.0112 g
Fluoride, F	5.9966 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	3 tablespoons	165.186	41.3172	0
Lemon	1.5 1/2	1.9212	0.6174	0.0199
Salt	0.25 teaspoon	0	0	0
Olive oil	1 tablespoon	119.34	0	13.5
Onion	1 cup	64	14.944	0.16
Celery	1 cup	16.16	2.9997	0.1717
black pepper	0.25 teaspoon	1.4432	0.3677	0.0187
Tomato Sauce	1 can	0	0	0
Garlic Clove	2	0	0	0
artichoke heart	1 package	0	0	0
caper	2 tablespoons	3.956	0.8411	0.1479
white wine vinegar	0.33 cup	0	0	0
golden raisin	0.5 cup	249.15	65.604	0.3795
flat leaf parsley	2 tablespoons	0	0	0
fennel bulb	1 cup	26.97	6.351	0.174