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.

Makes 4 servings, about 1 1/2 cups each

ACTIVE TIME: 35 minutes

TOTAL TIME: 35 minutes

EASE OF PREPARATION: Easy

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 (see Shopping Tip)
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

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.

NUTRITION INFORMATION: Per serving: 312 calories; 16 g fat (4 g sat, 6 g mono); 17 mg cholesterol; 23 g carbohydrate; 13 g protein; 9 g fiber; 718 mg sodium; 422 mg potassium.


Nutrition bonus: Vitamin C (40% daily value), Folate (25% dv), Calcium (20% dv), Iron & Vitamin A (15% dv).


1 Carbohydrate Serving


Exchanges: 1/2 starch, 2 vegetable, 1 1/2 lean meat, 2 fat

TIP: 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.

Made this exactly as directed and didn't like this recipe. Flavor was bland, too much liquid and the flavors of the feta didn't seem to marry with the edamame and artichoke hearts. Too bad - there were some fairly expensive ingredients in this one.

Anonymous, New York, NY

Wow! I've never cooked with fennel before, but it was pretty easy. The flavors in this dish are fabulous - I followed the recipe exactly and it was wonderful! I highly recommend it.

Anonymous, Near Burlington, VT

This was great! I used more artichoke hearts than the recipe called for and the package of edamame produced less than the amount of beans called for once I shelled them. I might add more edamame next time, just to try that, but I had no complaints with my first recipe.

Lucia, denver, co

This was served last week in the Campus Dining Center at Vassar College. I brought 4 helpings back to our office, for my collegues, and we practically inhaled it, it was SO GOOD!! Today I asked the Chef if he would share the recipe, and he directed me to Eating Well. Thank You Very Much!

Anonymous, Poughkeepsie, NY

Loved it!

Anonymous, Seattle, WA