Sautéed Edamame and Artichoke Hearts with Fennel

2 T.extra-virgin olive oil
1large 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

Equipment List

Fry Pan


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.

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