Fennel Braised with Artichokes Recipe

Name: Fennel Braised with Artichokes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup extra virgin olive oil, divided; 2 fennel bulbs, stems and leaves trimmed and bulbs cut lengthwise into 1/2-inch-thick slices; 1 medium onion, halved and cut into slices; 4 cloves garlic, finely chopped; 1 teaspoon chopped fresh rosemary; 1/2 teaspoon dried oregano; 1/4 teaspoon dried thyme; 1/2 teaspoon kosher salt; 1/4 teaspoon coarsely ground black pepper; 1 tablespoon flour; 1/2 cup dry white wine; 3/4 cup vegetable or chicken broth; 1/2 cup canned diced tomatoes, drained; 1 can (about 15 ounces) artichoke hearts, drained and quartered; 3 tablespoon chopped fresh Italian (flat-leaf) parsley

Servings: persons

1/4 cup extra virgin olive oil, divided
2 fennel bulbs, stems and leaves trimmed and bulbs cut lengthwise into 1/2-inch-thick slices
1 medium onion, halved and cut into slices
4 cloves garlic, finely chopped
1 teaspoon chopped fresh rosemary
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1/2 teaspoon kosher salt
1/4 teaspoon coarsely ground black pepper
1 tablespoon flour
1/2 cup dry white wine
3/4 cup vegetable or chicken broth
1/2 cup canned diced tomatoes, drained
1 can (about 15 ounces) artichoke hearts, drained and quartered
3 tablespoon chopped fresh Italian (flat-leaf) parsley

1
Heat half the oil in a large deep skillet over medium-high heat.
2
Brown the fennel slices in the oil on both sides, about 2 minutes per side, and transfer to a plate.
3
Add the onion to the skillet and saute over medium heat until tender, about 3 minutes.
4
Add the garlic, rosemary, oregano, thyme, salt, and pepper and saute for 30 seconds.
5
Stir in the flour until the onions are coated.
6
Add the wine and heat to boiling.
7
Add the broth and tomatoes and stir until boiling.
8
Coat a 3- to 4-quart slow cooker with the remaining oil.
9
Layer half the fennel slices in the cooker, cover with half the artichoke quarters, and then half the sauce.
10
Repeat the layers.
11
Cover the cooker and cook for 3 to 4 hours on high, or 6 to 8 hours on low, until everything is tender.
12
Scatter parsley over the top and serve.

246

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/4 cup extra virgin olive oil, divided, 2 fennel bulbs, stems and leaves trimmed and bulbs cut lengthwise into 1/2-inch-thick slices, 1 medium onion, halved and cut into slices, 4 cloves garlic, finely chopped, and more.

Yes, Fennel Braised with Artichokes falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fennel Braised with Artichokes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions