Ingredients
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3 garlic cloves, minced
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1/3 cup olive oil
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1 teaspoon dried thyme
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3 cups cubed potatoes
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1 cup chopped green beans
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1 red bell pepper, chopped
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2 cups cubed fresh tomatoes
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3 cups vegetable stock
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13 ounces can artichoke hearts, drained and halved (reserve the brine)
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1/2 cup pitted black olives, halved
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1 pinch saffron
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1/4 cup fresh lemon juice
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1/4 cup chopped fresh parsley
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salt and pepper
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1 1/2 cups chopped onions
Instructions
- 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.