Sautéed Edamame and Artichoke Hearts with Fennel - 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.