Heat oil in a large skillet over medium heat. Add fennel and cook, stirring, until starting to soften and brown, 3 to 5 minutes.
Add garlic and herbes de Provence; cook, stirring, until fragrant, about 30 seconds.
Add wine; increase heat to high and bring to a boil. Boil until the wine is almost evaporated, about 3 minutes.
Stir in edamame, artichoke hearts and broth; cover and cook, stirring occasionally, until hot, about 5 minutes.
Remove from the heat; stir in lemon zest, lemon juice and salt.
Serve sprinkled with feta and olives.