Provencal-Style Edamame Saute
"Provence, in southeast France, has earned the culinary trademark à la Provençal for dishes prepared with plenty of garlic, olive oil and olives. Here we combine fennel, artichoke hearts, edamame, feta and olives in this quick and hearty one-skillet supper...."
INGREDIENTS
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2 tablespoons extra-virgin olive oil
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1 large bulb fennel trimmed, cored and thinly sliced
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2 tablespoons minced garlic
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1/2 teaspoon herbes de provence
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3/4 cup dry white wine
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1 10-ounce package frozen shelled edamame (about 2 cups) thawed
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1 9-ounce package frozen artichoke hearts thawed
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1/4 cup vegetable broth or reduced-sodium chicken broth
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1 teaspoon freshly grated lemon zest
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1/4 cup lemon juice
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1/2 teaspoon salt
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1/2 cup crumbled feta cheese
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2 tablespoons chopped cured olives
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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.
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