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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.

Source: EatingWell Magazine, January/February 2007

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total:
35 mins
Servings:
4
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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

about 1 1/2 cups
321 calories; protein 12.8g; carbohydrates 23.4g; dietary fiber 9.8g; sugars 4.9g; fat 16g; saturated fat 4.2g; cholesterol 16.7mg; vitamin a iu 1204IU; vitamin c 18.8mg; folate 118.2mcg; calcium 218.6mg; iron 2.4mg; magnesium 40.4mg; potassium 448.8mg; sodium 713.2mg; thiamin 0.1mg.

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

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