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Fennel Braised with Artichokes

  • Cook Time: 6-8 hours (low); 3 hours (high)
  • Course: Side Dish

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  • 1/4 cup extra-virgin olive oil
  • 2 fennel bulbs, trimmed, cored and cut into 1/2-inch-thick slices
  • 1 onion, sliced
  • 4 garlic cloves, minced
  • 1 teaspoon fresh rosemary, chopped
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon flour
  • 1/2 cup white wine
  • 3/4 cup vegetable broth
  • 1/2 cup canned diced tomatoes, drained
  • 1 can (13.75 ounces) artichoke hearts, drained and quartered
  • 3 tablespoons chopped parsley


Step 1

Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook fennel 6 minutes, stirring, or until browned; remove from skillet. Add 1 tablespoon oil to skillet; stir in onion; cook for 2 minutes. Add garlic, rosemary, oregano, thyme, salt and pepper; cook 1 minute. Stir in flour until onions are coated. Add wine and boil 2 minutes. Add the broth and tomatoes; simmer for 5 minutes.

Step 2

Coat slow cooker lined with a Reynolds® Slow Cooker Liner bowl with remaining 2 tablespoons oil. Layer half the fennel slices on the bottom, then half the artichokes, then half the onion mixture. Repeat the layers.

Step 3

Cover; cook on HIGH for 3 hours or on LOW for 6 hours. Sprinkle with parsley and serve.

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