INGREDIENTS
2 tsp. olive oil
3 pairs frog legs, separated
2 Tbsp. diced red onions
1 tsp. chopped garlic
¼ cup sliced fennel
¼ cup diced tomatoes
1 Tbsp. capers
2 Tbsp. diced artichoke hearts
¼ cup white wine
3 Tbsp. butter
¼ cup niçoise olives
2 Tbsp. chopped flat-leaf parsley
Salt and pepper
PREPARATION
• In a skillet over medium heat, heat the olive oil. Add the frog legs, onions, garlic and fennel.
• Once the fennel is golden, add the tomatoes, capers, artichoke hearts and white wine. Reduce the liquid by half.
• Turn off the heat and add the butter, olives and parsley.
• Season to taste with salt and pepper.
This article appears in Apr 1-30, 2010.