Artichoke and Fennel Caponata

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