Braised Fennel With Meyer Lemon and Parmesan

• 2 fennel bulbs, fronds attached
• Extra-virgin olive oil
• Salt and freshly ground black pepper
• 1/2 cup chicken broth
• Grated rind and juice of 1 Meyer lemon
• Sliced Parmesan cheese

1. Trim the fennel and roughly chop 1 tablespoon of the fronds.
2. Halve each bulb through the core, then cut lengthwise into 1/2-inch-thick slices.
3. Place a large skillet over medium-high heat and add just enough oil to coat the pan.
4. When hot, cook half the fennel, without moving, until browned, about 3 minutes.
5. Flip and cook 1 minute more.
6. Transfer to a bowl and season with salt and pepper.
7. Repeat with the remaining fennel, adding more oil to the pan if needed.
8. Return the skillet to medium-high heat.
9. Add the fennel, broth, lemon rind and juice and bring to a boil.
10. Simmer, covered, until tender, about 10 minutes.
11. Using a slotted spoon, transfer to a bowl.
12. Raise the heat to high and reduce the sauce until syrupy, 3 to 5 minutes.
13. Fold the sauce and reserved fronds into the fennel and top with Parmesan.
14. Serve warm or at room temperature.

fennel bulbs, extravirgin olive oil, salt, chicken broth, lemon, parmesan cheese

Taken from cooking.nytimes.com/recipes/11426 (may not work)