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Ingredients

• 2 tablespoons  extra-virgin olive oil
• 1 large bulb  fennel, trimmed, cored and thinly sliced
• 2 tablespoons  minced garlic
• 1/2 teaspoon  herbes de Provence
• 3/4 cup  dry white wine
• 1 10-ounce package  frozen shelled edamame (about 2 cups), thawed
• 1 9-ounce package  frozen artichoke hearts, thawed
• 1/4 cup  vegetable broth, or reduced-sodium chicken broth
• 1 teaspoon  freshly grated lemon zest
• 1/4 cup  lemon juice
• 1/2 teaspoon  salt
• 1/2 cup  crumbled feta cheese
• 2 tablespoons  chopped cured olives

Description

Provence, In Southeast France, Has Earned The Culinary Trademark A La Provencal For Dishes Prepared With Plenty Of Garlic, Olive Oil And Olives. Here We Combine Fennel, Artichoke Hearts, Edamame, Feta And Olives In This Quick And Hearty One-skillet Supper

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