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.

EatingWell Test Kitchen
Source: EatingWell Magazine, January/February 2007
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Tips

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.

Nutrition Facts

320.8 calories; protein 12.8g 26% DV; carbohydrates 23.4g 8% DV; exchange other carbs 1.5; dietary fiber 9.8g 39% DV; sugars 4.9g; fat 16g 25% DV; saturated fat 4.2g 21% DV; cholesterol 16.7mg 6% DV; vitamin a iu 1204IU 24% DV; vitamin c 18.8mg 31% DV; folate 118.2mcg 30% DV; calcium 218.6mg 22% DV; iron 2.4mg 13% DV; magnesium 40.4mg 14% DV; potassium 448.8mg 13% DV; sodium 713.2mg 29% DV; thiamin 0.1mg 9% DV.

Reviews (4)

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4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
03/17/2014
Easy dish and oh so healthy.... Very easy to make if you have all the ingredients. I left out the olives and the feta and STILL loved it. Went to town with the lemon zest maybe that's why (?) Sill going to add feta and olives but enjoyed it without also. Couldn't be easier to prepare. Go for it!! Pros: fast and easy Cons: no cons to this.... Read More
Rating: 5 stars
01/02/2014
Yum! _ Even for non-vegetarians Absolutly delicious! More so than I thought it would be. I didn't have to shove it sown my throat like I thought I would be lol but had a second dish instead. I substituted the fennel for anise seeds and left out the broth since I didn't have any vegetarian ones I definitely recommend it! Pros: Taste health able to add to other dishes/change ingrediates slightly with it still tasting well Read More
Rating: 4 stars
08/04/2012
Very yummy My husband and I both enjoyed this dish very much. And my hubby who is a self-proclaimed die-hard carnivore loved this dish. Definitely a win and will certainly make it again! Read More
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Rating: 5 stars
10/29/2011
This is great stuff! I have been making this so long I forgot where I got the recipe. I think it was an Eating Well cookbook I checked out of the library. Anyway this is a wonderful dish. I didn't change much except to add more garlic and leave out the feta because we don't care for it. I recommended it to my best friend in England to serve to her vegetarian daughter and she loved it as well. Try it you'll love it.! Pros: Easy to make and delicious Cons: Can't think of any Read More