Sauteed Edamame and Artichoke Hearts with Fennel
Ingredients
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2 T.
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extra-virgin olive oil
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1
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large bulb fennel, trimmed, cored and thinly sliced
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2 T.
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minced garlic
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1/2 t.
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herbes de Provence
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3/4 c
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white wine
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2 C.
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frozen edamame, thawed
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9 oz.
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frozen artichoke hearts, thawed
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1/4 c.
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broth (chicken or vegetable)
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1 t.
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lemon zest
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1/4 c.
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lemon juice
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salt to taste
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Cooking Instructions
Heat oil in large skillet over medium heat. Add fennel and cook about 5 minutes, stirring. Add garlic and herbes de Provence, stir and add wine. Bring to a boil and continue boiling until wine has nearly evaporated. Stir in edamame, artichokes and broth. Cook about 5 minutes and remove from heat. Stir in lemon juice, zest and salt. Optional: sprinkle with feta cheese.
Equipment List