Slow Cooker Fennel Braised with Artichoke | California Olive Ranch

Ingredients

• ¼ cup California Olive Ranch extra virgin olive oil , divided
• 2 fennel bulbs, stems and leaves trimmed and bulbs sliced lengthwise ½ inch thick
• 1 medium onion, halved and 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 dry white wine
• ¾ cup vegetable or chicken broth
• ½ cup canned diced tomatoes, drained
• 1 can (about 15 ounces) artichoke hearts, drained and quartered
• 3 Tbsp. chopped fresh Italian (flat-leaf) parsley