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 Tip: Shopping Tip: Herbes de Provence can be found in the specialty spice section. Make your own by mixing equal amounts of dried thyme, sage, rosemary, marjoram, summer savory and fennel seed.

Description

Provencal-Style Edamame Saute, Recipe

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