Artichoke Ragout with Saffron and Olives Recipe

Name: Artichoke Ragout with Saffron and Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 Tbs. olive oil; 1/2 cup finely chopped onion; 3 cloves garlic, minced (1 Tbs.); 1/4 tsp. crushed saffron threads; 1/4 tsp. ground black pepper; 1 large red bell pepper, sliced; 1/2 cup dry white wine; 1 cup crushed tomatoes; 2 1/2 cups white mushrooms, quartered; 18-oz. pkg. frozen artichoke hearts; 1/4 cup kalamata olives

Servings: persons

1 1/2 Tbs. olive oil
1/2 cup finely chopped onion
3 cloves garlic, minced (1 Tbs.)
1/4 tsp. crushed saffron threads
1/4 tsp. ground black pepper
1 large red bell pepper, sliced
1/2 cup dry white wine
1 cup crushed tomatoes
2 1/2 cups white mushrooms, quartered
18-oz. pkg. frozen artichoke hearts
1/4 cup kalamata olives

1
Heat skillet over medium heat.
2
Add oil, then onion and garlic.
3
Saute 1 to 2 minutes, or until garlic turns gold.
4
Stir in saffron and black pepper.
5
Add bell pepper and wine.
6
Increase heat to medium-high, and cook 3 to 4 minutes, or until wine is reduced by half.
7
Add tomatoes, and cook 3 minutes more.
8
Stir in mushrooms, artichoke hearts, and 1 cup water, and bring to a boil.
9
Cover, reduce heat to medium, and simmer 15 to 20 minutes, or until vegetables are tender.
10
Remove lid, and cook off any excess moisture, if necessary.
11
Stir in olives, and season with salt and pepper, if desired.

398

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 Tbs. olive oil, 1/2 cup finely chopped onion, 3 cloves garlic, minced (1 Tbs.), 1/4 tsp. crushed saffron threads, and more.

Yes, Artichoke Ragout with Saffron and Olives falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Artichoke Ragout with Saffron and Olives

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