Remove lemon peel in strips using a vegetable peeler, reserving lemon for another use.
Sauté lemon peel, garlic, fennel seeds, and red pepper in hot oil in a large skillet over medium heat 1 minute. Add olives, and next 3 ingredients, and cook, stirring occasionally, 5 to 7 minutes or until fennel is crisp-tender. Transfer to a shallow serving dish.
Party Tip: If your olives have pits, be sure to set out a small bowl for your guests to dispose of them.
I made this with the Italian cheese tray as described in the magazine as an appetizer for our Annual New Year's Eve Progressive dinner with friends.
I didn't have the okra so I substituted artichokes.
It was a hit.
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