Keep this recipe vegetarian by using vegetable stock. Serves 4. Ready in 35 minutes. Eating Well magazine

2 T extra virgin olive oil
1 large bulb fennel, trimmed, cored and thinly sliced
2 T minced garlic
1/2 t herbes de Provence
3/4 c dry white wine
1 10 oz package frozen shelled edamame, about 2 cups, thawed
1 9 oz package frozen artichoke hearts, thawed (1 14 oz canned, drained, can also be used and is easier to find)
1/4 c vegetable broth or reduced sodium chicken broth
1 t freshly grated lemon zest
1/4 c fresh lemon juice
1/2 t salt
1/2 c crumbled feta cheese
2 T chopped cured olives

Heat oil in a large skillet over medium heat. Add fennel and cook, stirring, until starting to soften and brown, about 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 min. Stir in edamame, artichoke hearts and broth; cover and cook, stirring occasionally, until hot, about 5 min. Remove from heat; stir in lemon juice, lemon zest, and salt. Serve sprinkled with feta cheese and olives.