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