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    Provencal-Style Edamame Saute

    Provence, in southeast France, has earned the culinary trademark a 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.


    • 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


    Step 1
    Heat oil in a large skillet over medium heat. Add fennel and cook, stirring, until starting to soften and brown, 3 to 5 minutes. 
    Step 2
    Add garlic and herbes de Provence; cook, stirring, until fragrant, about 30 seconds. 
    Step 3
    Add wine; increase heat to high and bring to a boil. Boil until the wine is almost evaporated, about 3 minutes.
    Step 4
    Stir in edamame, artichoke hearts and broth; cover and cook, stirring occasionally, until hot, about 5 minutes.
    Step 5
    Remove from the heat; stir in lemon zest, lemon juice and salt. Serve sprinkled with feta and olives.

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