Moroccan Stew

1. 1

   Saute the onions and garlic in olive oil until onions are translucent.

2. 2

   Add the thyme, potatoes, green beans, bell pepper, and tomatoes and cook on medium-high heat for 3 minutes, stirring occasionally.

3. 3

   Add the vegetable stock and the artichoke brine and simmer, covered until the vegetables are tender, about 20 minutes.

4. 4

   Stir in the halved artichoke hearts, the black olives and a pinch of saffron.

5. 5

   Continue to simmer for another 5-10 minutes.

6. 6

   Add the lemon juice, parsley, and salt and pepper to taste.

No additional tips available.