Ingredients
1 large bulb fennel trimmed, cored and thinly sliced
2 Tbsp minced garlic
½ tsp herbes de Provence
¾ cup dry white wine
1 10-ounce package frozen shelled edamame (about 2 cup) thawed
1 9-ounce package frozen artichoke hearts thawed
¼ cup vegetable broth or reduced-sodium chicken broth
1 tsp lemon zest
¼ cup lemon juice
½ tsp salt
½ cup crumbled feta cheese
2 Tbsp chopped cured olives
Directions
Heat oil in a large skillet over medium heat. Add fennel and cook, stirring, until starting to soften and brown, 3 to 5 minutes. Add garlic and herbes de Provence; cook, stirring, until fragrant, about 30 seconds. Add wine; increase heat to high and bring to a boil. Boil until the wine is almost evaporated, about 3 minutes. Stir in edamame, artichoke hearts and broth; cover and cook, stirring occasionally, until hot, about 5 minutes. Remove from the heat; stir in lemon zest, lemon juice and salt. Serve sprinkled with feta and olives.
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.
Nutrition Facts
Provided by: EatingWell
Per Single Serving / Serves 4 Total
- Calories 312
- Calories from fat 144
- Total Fat 16gm 25%
- Saturated Fat 4gm 20%
- Monounsaturated Fat 6gm
- Sodium 718mg 30%
- Total Carbohydrates 23gm 8%
- Fiber 9gm 9%
- Protein 13gm
- Cholesterol 17mg 6%
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
