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Provencal-Style Edamame Saute

WebMD Recipe from EatingWell.com

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.

Ingredients

Prep: 35 Minutes | Total Time: 35 Minutes

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

Instructions

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.

Reviewed July 16, 2012

From www.eatingwell.com with permission. © 2011-2012 Eating Well Inc.
For more recipes go to EatingWell.com