Sautéed Fennel With Fennel Fronds Recipe

Ingredients

• 2 large fennel bulbs with stalk and fronds attached (about 1 1/2 pounds)
• 3 tablespoons olive oil, divided
• 1/4 teaspoon kosher salt
• Freshly ground black pepper
• 1 clove garlic, minced
• 1 3/4 cups white wine, like Pinot Grigio
• Juice from 1 lemon (about 2 tablespoons)
• 2 tablespoons drained capers
• 3 tablespoons unsalted butter, cut into 1/2-inch pieces