Artichoke and potato stew with black olives and tomatoes from Fresh & Fast Vegetarian: Recipes That Make a Meal by Marie Simmons

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Rosemary-fennel white bean spread; Roasted asparagus with Parmigiano-Reggiano crumbs; Twice-cooked broccoli rabe with red pepper and garlic oil; Swiss chard with fragrant garlic and salt

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Wlow on July 01, 2020

    Very good with canned tomatoes, but I would prefer with fresh when tomato season comes around. Frozen and canned artichokes often have a sort of tinny flavor as well, so it might also be worth trying with baby artichokes. Took me several months to manage to have all the needed ingredients at the same time AND a night when I felt I could try out a recipe the rest of family might not like. Yellow potatoes and dill went bad more than once while waiting for the perfect night!

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