The other night Chris made this great artichoke ragout with saffron and olives, which he first saw in the Vegetarian Times. Served with olive ciabatta and salad it was the perfect late dinner.


1 1/2 tbsp olive oil

1/2 cup chopped onion

3 gloves of garlic, minced

1/4 tsp crushed saffron threads

Ground black pepper

1 large red bell pepper, sliced

1/2 cup dry white wine

1 cup crushed tomatoes (he used some of my homemade marinara)

2 1/2 cups white mushrooms, quartered

1 15-oz can artichoke hearts

1/4 cup kalmata olives

*Heat skillet over medium heat. Add oil and then onion and garlic. Saute a minute or two and then add saffron and pepper.

*Add the bell pepper and wine. Increase heat to medium heat and cook for three to four minutes or until the wine is reduced by half. Add tomatoes and cook another three minutes.

*Stir in mushrooms, artichoke hearts, and one cup water and bring to a boil. Cover, reduce heat to medium, and simmer for 15 to 20 minutes to until all the veggies are tender. If needed, remove the lid and cook off any excess moisture.

*Stir in olives and season with salt and pepper to taste.

Serves 4 (but we ended up with about three slightly more generous servings)

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