Braised Celery Hearts and Fennel with Caraway and Celery Seed

•2 to 3 lbs celery hearts, halved (I use those pre-packaged ones from the market, usually 2 bags)
•2 fennel bulbs, quartered and cored (stalks trimmed off but feathery leaves reserved and chopped)
•3 tablespoons lemon juice
•2 cups chicken or turkey stock
•1 tsp kosher salt
•1/2 tsp white pepper
•4 tbs butter
•1/2 tsp caraway seeds
•1/2 tsp celery seeds
Preheat oven to 400 degrees
In dry sauté pan, toast both seeds until fragrant, 1 minute or so. In a gratin pan, that will fit both the celery and fennel, place the chopped fennel leaves on bottom of pan. Place celery hearts and fennel, alternating them, on top of fennel leaves. Sprinkle each one with a little salt, pepper and seeds. Pour lemon juice and chicken stock to about half way up pan, gently so not to disturb seeds. Dot the top with 3 tbs butter. Cover with aluminum foil and bake in the oven for 30 minutes. Check with a knife to see if fennel is tender, and if not, cook 10 more minutes. Remove to serving plate and reduce the remaining liquid on the stove until reduced to a half cup, swirling in butter at the end and pour over the celery.