Provencal-Style Edamame Saute

Provencal-Style Edamame Saute

Provence, in southeast France, has earned the culinary trademark a la Provencal 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.

From EatingWell: January/February 2007
Yield: 4 servings, about 1 1/2 cups each
Active Time: 35 minutes
Total Time: 35 minutes


  1. 2 tablespoons extra-virgin olive oil
  2. 1 large bulb fennel, trimmed, cored and thinly sliced
  3. 2 tablespoons minced garlic
  4. 1/2 teaspoon herbes de Provence
  5. 3/4 cup dry white wine
  6. 1 10-ounce package frozen shelled edamame (about 2 cups), thawed
  7. 1 9-ounce package frozen artichoke hearts, thawed
  8. 1/4 cup vegetable broth, or reduced-sodium chicken broth
  9. 1 teaspoon freshly grated lemon zest
  10. 1/4 cup lemon juice
  11. 1/2 teaspoon salt
  12. 1/2 cup crumbled feta cheese
  13. 2 tablespoons chopped cured olives


  1. 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.

Tips & Notes


Nutrition Per Serving: 317 calories; 16 g fat (4 g sat, 6 g mono); 17 mg cholesterol; 23 g carbohydrates; 13 g protein; 9 g fiber; 730 mg sodium; 449 mg potassium.

Nutrition Bonus: Vitamin C (40% daily value), Folate (29% dv), Calcium (21% dv), Iron (15% dv)

1 Carbohydrate Serving

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