Ingredients

• 2 tablespoon extra-virgin olive oil
• 1 large bulb fennel, trimmed, cored and thinly sliced
• 2 tablespoon minced garlic
• 1/2 teaspoon herbes de Provence
• 3/4 cup dry white wine
• 1 10-ounce p frozen shelled edamame (about 2 cups), thawed
• 1 9-ounce pa frozen artichoke hearts, thawed
• 1/4 cup vegetable broth, or reduced-sodium chicken broth
• 1 teaspoon freshly grated lemon zest
• 1/4 cup lemon juice
• 1/2 teaspoon salt
• 1/2 cup crumbled feta cheese
• 2 tablespoon chopped cured olives

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Cooking Directions

Step 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.