PREP TIME COOK TIME
10 minutes 3-8 hours
3 to 8 hours
¼ cup Nuvo Estate Blend Olive Oil, divided
2 fennel bulbs, trimmed, cored and sliced into ½ inch thick
1 medium onion, sliced
4 cloves garlic, finely chopped
1 tsp chopped fresh rosemary
½ tsp dried oregano
¼ tsp dried thyme
½ tsp kosher salt
¼ tsp coarsely ground black pepper
1 tbsp flour
½ cup white wine
¾ cup vegetable broth
½ cup canned diced tomatoes, drained
1 can (about 15 ounces) artichoke hearts, drained and quartered
3 tbsp chopped parsley
Heat half of the olive oil in a large deep skillet over medium-high heat. Cook fennel slices in the oil on both sides, until browned, and transfer to a plate.
Now add onion in the skillet and sauté over medium heat until tender. Add garlic, rosemary, oregano, thyme, salt, and pepper, and sauté for 30 seconds. Stir in the flour until the onions are coated. Add wine and boil this mixture. Then add broth, tomatoes and simmer for 5 minutes.
Coat slow cooker bowl 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. Sprinkle parsley over the top and serve.
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Stuffed with vegetables, whatever available in the home and cheese.