2 fennel bulbs, stems removed (save a few fennel leaves for garnish)
bouquet garni: 3" piece of celery tied with thyme, parsley and a bay leaf
2 quarts water
1 Tablespoon olive oil
1 Tablespoon freshly grated Parmesan
salt and freshly ground black pepper

Bring the water to a boil in a large pot. Add the fennel bulbs and the bouquet garni. Cook, uncovered, for 25 minutes or until tender but still crisp. Drain and allow to cool. Gently squeeze the bulbs to remove excess water. Cut the bulbs in half lengthwise and arrange them in a baking dish. Sprinkle with the olive oil, cheese, salt and pepper and bake for 10 minutes. Transfer the fennel to a serving platter. Garnish with the fennel fronds which you can cut finely over the dish with scissors.