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.