Ingredients
- 1/4 cup extra-virgin olive oil
- 2 fennel bulbs, trimmed, cored and cut into 1/2-inch-thick slices
- 1 onion, sliced
- 4 garlic cloves, minced
- 1 teaspoon fresh rosemary, chopped
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon flour
- 1/2 cup white wine
- 3/4 cup vegetable broth
- 1/2 cup canned diced tomatoes, drained
- 1 can (13.75 ounces) artichoke hearts, drained and quartered
- 3 tablespoons chopped parsley
Description
Simmer Layers Of Fennel Slices, Artichokes, And An Onion Mixture In A Slow Cooker To Create This Side-dish Recipe Sensation.
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