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1
Trim the tops and bottoms from the fennel bulbs, reserving a handful of the fronds.
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2
Quarter the bulbs.
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3
Set each quarter on its side and slice off most of the core.
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4
Cut the quarters into wedges about 1-inch thick (don't worry if some pieces fall off the wedge-use those too).
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5
In a large skillet with a tight-fitting lid, heat the olive oil over medium-high heat until almost smoking.
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6
Add the fennel and cook, without stirring, until golden brown on the bottom, about 5 minutes.
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7
Stir and let some more pieces brown for a minute or two.
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8
Stir in 1/2 cup water, scraping the bottom of the pan.
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9
Season with salt and pepper.
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10
Lower the heat to medium and cover the pan.
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11
Simmer, shaking the pan and adding more liquid occasionally if the pan is dry, until the fennel is very tender, 12 to 15 minutes.
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12
Meanwhile, chop the reserved fennel fronds and mix them with the lemon zest.
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13
When the fennel is tender, stir in the lemon juice and cook for 1 minute.
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14
Stir in the olives, remove from the heat and let stand for about 1 minute to warm the olives.
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15
Transfer the fennel to a platter.
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16
Sprinkle the fennel frond mixture over the top, drizzle with additional olive oil and serve.
