| 1. | Stir in leek, fennel, garlic and remaining balsamic vinegar.
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| 2. | The fennel plays well off the Mediterranean flavors of the lamb.
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| 3. | Fennel is best recognized as the crunchy seed in Italian sausage.
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| 4. | Save 1 cup of this cooking liquid before draining the fennel.
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| 5. | Serve it with garlic-scented fennel in a tomato sauce.
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| 6. | Spray with pan spray, and saute fennel until it softens.
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| 7. | Remove tough outer layer, and cut the fennel in quarters.
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| 8. | Add remaining reserved fennel and remaining can of artichokes to pan.
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| 9. | 3 large fennel bulbs, thinly sliced ( about 6 cups)
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| 10. | 1 fennel bulb, trimmed and minced ( about 2 cups)
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