- To prepare the fennel bulbs, use a knife to trim off the stalks and fennel greenery (fronds), and discard them. Pare the woody base from each bulb. Slice each bulb lengthwise into four pieces, discarding any discolored outer leaves.
- Place the fennel bulbs in a large saucepan. Add the broth, wine, bay leaf, and olive oil. Bring to boiling over high heat. Lower the heat to simmer and cook, covered, for 15 minutes. Remove the cover and increase the heat. Cook for 10 to 15 minutes, until the juices have evaporated. Discard the bay leaf.
- Put the cooked fennel on a flat platter. Tuck a fresh basil leaf beneath each piece of fennel and sprinkle with salt and black pepper. Scatter the platter with the olives and lemon wedges, and serve.
Cook's Tip: Reserve the fennel stalks to simmer in a soup, and snip the fronds to flavor a low-fat salad dressing.
