Braised Fennel

1. 1

   Trim: 2 or 3 fennel bulbs.

2. 2

   Trim away the root end, cut off the leafy tops and fibrous stalks, and peel away any bruised outer layers.

3. 3

   Cut each bulb in half and then into three or four wedges.

4. 4

   In a heavy-bottomed pan, heat 2 cups water with: 1/4 cup white wine (optional), Fennel tops, 4 thyme sprigs, 4 savory sprigs, 1 bay leaf, 1/2 teaspoon fennel seeds, crushed, Salt.

5. 5

   Bring to a boil and turn down to a simmer.

6. 6

   Pour in: 3 tablespoons extra-virgin olive oil.

7. 7

   Add the fennel and cook, turning now and then, until tender, about 10 to 12 minutes.

8. 8

   If the water boils away before the fennel is done, add more water.

9. 9

   Taste for salt and add as needed along with: A squeeze of lemon juice.

10. 10

    Brown the fennel wedges in a little olive oil before adding the water, wine, and spices.

11. 11

    Artichokes can be cooked the same way.

12. 12

    Trim them into wedges with the stem attached, if possible.

13. 13

    While the artichokes are simmering, cover with a piece of parchment paper to keep them from discoloring.

* Per serving · 4 servings · Values may vary.

No additional tips available.