Step 2

In a large skillet, heat the olive oil over medium-high heat. Add the fennel and garlic, and cook, turning as needed, until golden brown, 8 to 10 minutes.

Step 3

Add the tomato juice, salt and pepper, and cook, covered, over medium low until tender, 10 to 15 minutes. Stir in the fennel fronds and lemon juice, then check the seasoning and serve.