Recipe by Ms*Bindy
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.
Top Review by Aunt Cookie
We liked this a lot. We followed the recipe exactly as written, and I would do the same next time we make it except that I probably wouldn't add the artichoke brine (I think it made the broth taste slightly odd). Good stuff!
- 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 See How It's Made
- Saute the onions and garlic in olive oil 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.
- Add the vegetable stock and the artichoke brine and simmer, covered until the vegetables are tender, about 20 minutes.
- Stir in the halved artichoke hearts, the black olives and a pinch of saffron.
- Continue to simmer for another 5-10 minutes.
- Add the lemon juice, parsley, and salt and pepper to taste.