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Provencal-Style Edamame Saute

Provencal-Style Edamame Saute

WebMD Recipe from

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.

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
  • 1/2 cup
    crumbled feta cheese
  • 2 tablespoons
    chopped cured olives
  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. 
  2. Add garlic and herbes de Provence; cook, stirring, until fragrant, about 30 seconds. 
  3. Add wine; increase heat to high and bring to a boil. Boil until the wine is almost evaporated, about 3 minutes.
  4. Stir in edamame, artichoke hearts and broth; cover and cook, stirring occasionally, until hot, about 5 minutes.
  5. Remove from the heat; stir in lemon zest, lemon juice and salt. Serve sprinkled with feta and olives.
Nutritional Information
Serving Size: 1 1/2 cups

Makes: 4 servings
  • Calories317
  • Fat16 g
    • Saturated fat4 g
  • Cholesterol17 mg
  • Carbohydrates23 g
    • Dietary fiber9 g
  • Protein13 g
  • Sodium730 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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