from The Splendid Table, by Lynne Rosetto Kasper

4 medium sized bulbs fennel, quartered and trimmed
4 TB. extra virgin olive oil
3 large cloves garlic, cut into 1/4 inch dice
1/2 cup water
salt and freshly ground black pepper, to taste

Cut the fennel bulb in half lengthwise, and then cut into julienne strips between 1/4 and 1/2 inch wide. Heat the oil in a large skillet over medium-low heat. Add the garlic, turn the heat to low and cook 8 minutes, or until the pieces are pale blond. Do not cook beyond a golden color, or the garlic will turn bitter. Immediately scoop out the garlic with a slotted spoon and reserve. Add fennel to the pan and sauté about 10 minutes, until they are golden brown on all sides. Once the fennel is browned, add the water to the pan and sprinkle the fennel with salt and pepper. Cover the pan tightly and cook over medium-low heat 5 to 8 minutes, or until the fennel is tender. Uncover the pan and boil away any liquid left in it. Sprinkle fennel with reserved garlic. Serve immediately.