Artichoke Ragoût with Saffron and Olives Recipe | Vegetarian Times Skip to main content

Artichoke Ragoût with Saffron and Olives

The secret to cooking with artichokes is to use a light hand when adding seasonings so the unique flavor of the veggie comes through.



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1 ½ Tbs. olive oil
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½ cup finely chopped onion
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3 cloves garlic, minced (1 Tbs.)
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¼ tsp. crushed saffron threads
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¼ tsp. ground black pepper
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1 large red bell pepper, sliced
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½ cup dry white wine
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1 cup crushed tomatoes
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2 ½ cups white mushrooms, quartered
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18-oz. pkg. frozen artichoke hearts
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¼ cup kalamata olives


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

Nutrition Information: 

5 g
Total Fat: 
10 g
Saturated Fat: 
1 g
19 g
0 mg
373 mg
7 g
4 g
Serves 4

Comments on this Recipe

This recipe is actually quite tasty! It highlights the simple ingredients without imposing tons of other spices. I think the recipe probably uses a little too much water, as the mushrooms and frozen artichokes add to that, but then you can just boil it off. I always add a little spiciness to this dish, either with crushed red pepper or hot sauce. I prefer green peppers (red almost disappear) and cremini mushrooms, but regular are fine too. Increase amount of olives.

This recipe is very bland, not even a subtle taste. I will not make this again.

This turned out well with the following modifications: 1. I used only 1/4 cup water and 1/4 cup wine. As ms001g points out, the vegetables produce plenty of liquid on their own as they cook. The water could be left out altogether. 2. Again heeding ms001g's comment, I doubled the kalamata olives. 3. It was tasting good but still a little on the bland side so I added some kick in the form of a chipotle pepper in adobo sauce (from a can). Then the dish was complete. (Also, I used fresh farmer's market tomatoes)