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Provencal-Style Edamame Saute

Source: © EatingWell Magazine
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Active Time:  35 Minutes
Total Time:  35 Minutes
  4 servings, about 1 1/2 cups each
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.
RECIPE INGREDIENTS
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

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.
Provencal-Style Edamame Saute Recipe at Cooking.com
DIRECTIONS
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.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Veggie Skillet Dinners
Nutrition Facts per Serving
Yield:   4 servings, about 1 1/2 cups each
Calories: 312
Fat. Total: 16g
Protein: 13g
Carbohydrates, Total: 23g
Fat, Saturated: 4g
Fiber: 9g
Cholesterol: 17mg
Sodium: 718mg
% Cal. from Fat: 46%
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