Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Side dish Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 ea Garlic cloves
4 tb Olive oil
4 lg Fennel bulbs
1/3 c Water
8 ea Sprigs fresh rosemary
12 ea Brine-cured black olives
Salt and fresh ground pepper
Lemon slices, for garnish
Bring 2 to 3 cups of water to a boil in a small pot
and blanch the garlic cloves for 3 to 4 minutes;
drain. Heat 1 tb. of the oil in a small skillet over
medium heat and brown the garlic until golden all over.
Cut the leaf stalks and the hard butt ends from the
fennel bulbs, leaving just the bulbous stem, a piece 2
1/2 to 3 1/2 inches long. Halve the small bulbs
lengthwise; quarter the larger bulbs. In a large
skillet, heat the remaining oil and the water over
medium heat. Add the fennel in a single layer and the
rosemary. (If you have more fennel than your skillet
can accommodate in a single layer, save half the oil
and rosemary to cook with half the fennel in a second
batch.) Cover and cook the fennel, turning once or
twice, until water cooks away and the fennel is tender
and browning, about 15 minutes. If the fennel begins
to brown before it feels tender, add a little more
water; if it becomes tender before browning, raise the
heat or take off the lid to speed browning. When the
fennel is tender and browned, add the garlic and
olives to warm through. Season to taste with salt and
pepper. Garnish with lemon slices.
