Ingredients Jump to Instructions ↓

  1. 1 1/2 cup Chopped onions

  2. 3 Garlic cloves; pressed

  3. 1 teaspoon Dried thyme

  4. 3 cups Cubed potatoes

  5. 1 cup Chopped green beans

  6. 1 Red bell pepper; chopped

  7. 2 cups Cubed fresh tomatoes

  8. 3 cups Vegetable stock

  9. 1 can (13-ounce) artichoke hearts; drained and halved (reserve the brine)

  10. cup Pitted black olives; halved,

  11. 1 pinch Saffron

  12. cup Fresh lemon juice

  13. cup Chopped fresh parsley

  14. Salt and pepper to taste

Instructions Jump to Ingredients ↑

  1. I made these two recipes over the weekend - they're from Sundays at Moosewood cookbook, with appropriate changes to make them. I really like exotic recipes so I enjoy this cookbook a lot - my husband just loves these 2 recipes - he keeps teasing me that all they need to be perfect is some chunks of lamb! Anyway, here they are: Sate the onions and garlic in your favorite sauteeing medium until onions are translucent. Add the thyme, potatoes, green beans, bell pepper, and tomatoes and cook on medium-high heat for 3 minutes, stirring occasionally.

  2. Add the vegetable stock and the brine from the artichokes and simmer, covered, until the vegetables are tender, about 20 minutes.

  3. Stir in the halved artichoke hearts, the black olives (if you use them), and a pinch of saffron. Continue to simmer gently for another 5 to 10 minutes. Add the lemon juice, parsley, and salt and pepper to taste.

  4. Serve with bread or on couscous (also suggests to sprinkle with chopped almonds).

  5. Posted to fatfree digest by "Zoe Sodja" on Apr 28, 1998


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