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Sautéed Edamame and Artichoke Hearts with Fennel

Sautéed Edamame and Artichoke Hearts with Fennel


2 T. extra-virgin olive oil
1 large bulb fennel, trimmed, cored and thinly sliced
2 T. minced garlic
1/2 t. herbes de Provence
3/4 c. white wine
2 C. frozen edamame, thawed
9 oz. frozen artichoke hearts, thawed
1/4 c. broth (chicken or vegetable)
1 t. lemon zest
1/4 c. lemon juice
  salt to taste

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

Fry Pan
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