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Categories:
extra-virgin olive oil fennel bulbs onion garlic rosemary oregano thyme kosher salt ground black pepper flour white wine vegetable tomatoes hearts fresh Italian
Viewed: 22 - Published at: 6 years agoIngredients
- 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
Method
- Heat half the oil in a large deep skillet over medium-high heat.
- Brown the fennel slices in the oil on both sides, about 2 minutes per side, and transfer to a plate.
- Add the onion to the skillet and saute over medium heat until tender, about 3 minutes.
- Add the garlic, rosemary, oregano, thyme, salt, and pepper and saute for 30 seconds.
- Stir in the flour until the onions are coated.
- Add the wine and heat to boiling.
- Add the broth and tomatoes and stir until boiling.
- Coat a 3- to 4-quart slow cooker with the remaining oil.
- Layer half the fennel slices in the cooker, cover with half the artichoke quarters, and then half the sauce.
- Repeat the layers.
- Cover the cooker and cook for 3 to 4 hours on high, or 6 to 8 hours on low, until everything is tender.
- Scatter parsley over the top and serve.
