• 4servings
  • 35minutes
  • 312calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C
MineralsNatrium, Chromium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoon(s) extra-virgin olive oil

  2. 1 fennel , trimmed, cored and thinly sliced

  3. 2 tablespoon(s) minced garlic

  4. 1/2 teaspoon(s) herbes de Provence

  5. 3/4 cup(s) dry white wine

  6. 1 bag(s) frozen shelled edamame (about 2 cups) , thawed

  7. 1 bag(s) frozen artichoke hearts , thawed

  8. 1/4 cup(s) vegetable broth , or reduced-sodium chicken broth

  9. 1 teaspoon(s) freshly grated lemon zest

  10. 1/4 cup(s) lemon juice

  11. 1/2 teaspoon(s) salt

  12. 1/2 cup(s) crumbled feta cheese

  13. 2 tablespoon(s) chopped cured olives

Instructions Jump to Ingredients ↑

  1. Heat oil in a large skillet over medium heat. Add fennel and cook, stirring, until starting to soften and brown, 3 to 5 minutes. Add garlic and herbes de Provence; cook, stirring, until fragrant, about 30 seconds. Add wine; increase heat to high and bring to a boil. Boil until the wine is almost evaporated, about 3 minutes. Stir in edamame, artichoke hearts and broth; cover and cook, stirring occasionally, until hot, about 5 minutes. Remove from the heat; stir in lemon zest, lemon juice and salt. Serve sprinkled with feta and olives.

  2. Shopping Tip: Herbes de Provence can be found in the specialty spice section. Make your own by mixing equal amounts of dried thyme, sage, rosemary, marjoram, summer savory and fennel seed.


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