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
Eating Well
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