Slow Cooker Fennel Braised with Artichoke

Name: Slow Cooker Fennel Braised with Artichoke
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

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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