Grease and flour an Angel Food cake pan. Set aside.
In medum saute pan over medium heat, add ¼ cup of olive oil and sugar, saute chopped fennel in oil until very tender.
Remove from heat and set aside.
In large electic mixing bowl add; cake mix, pudding mix, artichokes, fennel, pistachios eggs, water and ½ cup of olive oil. Mix on low speed for 1 minute and 3 minutes on high speed. Scrape bowl often.
Pour batter evenly into prepared cake pan and place in hot oven for 40 minutes or until cake springs back when lightly touched.
Remove from oven and cool for 5 minutes.
Remove cake from pan and place on cake plate, dust with powdered sugar or take one can of pre-made cream cheese frosting and microwave the can (paper, no metal can) for 2 minutes until the frosting can be drizzled over cake.
