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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This is a recipe from the Moosewood Restaurant. The March 2005 issue of Organic Style features a Taste Test for Organic and Natural Frozen Ethnic Meals. This Stew was the Best Moroccan Entree out of 45 varieties they taste tested. Ingredients:
1 1/2 cups chopped onions |
3 garlic cloves, minced |
1/3 cup olive oil |
1 teaspoon dried thyme |
3 cups cubed potatoes |
1 cup chopped green beans |
1 red bell pepper, chopped |
2 cups cubed fresh tomatoes |
3 cups vegetable stock |
13 ounces can artichoke hearts, drained and halved (reserve the brine) |
1/2 cup pitted black olives, halved |
1 pinch saffron |
1/4 cup fresh lemon juice |
1/4 cup chopped fresh parsley |
salt and pepper |
Directions:
1. Saute the onions and garlic in olive oil until onions are translucent.
2. Add the thyme, potatoes, green beans, bell pepper, and tomatoes and cook on medium-high heat for 3 minutes, stirring occasionally.
3. Add the vegetable stock and the artichoke brine and simmer, covered until the vegetables are tender, about 20 minutes.
4. Stir in the halved artichoke hearts, the black olives and a pinch of saffron.
5. Continue to simmer for another 5-10 minutes.
6. Add the lemon juice, parsley, and salt and pepper to taste.
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