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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

Provencal-Style Edamame Saute - The Huffington Post

Kitchen Daily