Recipe - Vegetable Tagine

1 One half cup Chopped onions
3 Garlic cloves; pressed
1 teaspoon Dried thyme
3 cup Cubed potatoes
1 cup Chopped green beans
1 Red bell pepper; chopped
2 cup Cubed fresh tomatoes
3 cup Vegetable stock
1 cn (13ounce) artichoke hearts;
drained and halved (reserve
the brine)
One half cup Pitted black olives; halved,
(optional)
1 pn Saffron
One fourth cup Fresh lemon juice
One fourth cup Chopped fresh parsley
Salt and pepper to taste

I made these two recipes over the weekend they're from Sundays at
Moosewood cookbook, with appropriate changes to make them. I really like
exotic recipes so I enjoy this cookbook a lot my husband just loves these
2 recipes he keeps teasing me that all they need to be perfect is some
chunks of lamb! Anyway, here they are:

Sate the onions and garlic in your favorite sauteeing medium until onions
are translucent. Add the thyme, potatoes, green beans, bell pepper, and
tomatoes and cook on mediumhigh heat for 3 minutes, stirring occasionally.
Add the vegetable stock and the brine from the artichokes and simmer,
covered, until the vegetables are tender, about 20 minutes.

Stir in the halved artichoke hearts, the black olives (if you use them),
and a pinch of saffron. Continue to simmer gently for another 5 to 10
minutes. Add the lemon juice, parsley, and salt and pepper to taste.

Serve with bread or on couscous (also suggests to sprinkle with chopped
almonds).
Posted to fatfree digest by "Zoe Sodja" zoe_sodja@macmail.ucsc.edu on Apr
28, 1998