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Provencal-Style Edamame Saute

WebMD Recipe from

Total Time: 35 Minutes

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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