- 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 (see Note)
- 3/4 cup dry white wine
- 1 (10 ounce) package frozen shelled edamame, 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
- 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.