Name: Mediterranean Artichoke and Potato Ragout
Cook time: 50 min
Total time: 50 min
Ingredients: 1 tablespoon olive oil; 1 fennel bulb, thinly sliced, about 1 cup; 1 medium onion, finely chopped, about 1 cup; ½ teaspoon salt; 2 vegan Italian-flavored sausage links, sliced into 1/4-inch pieces; 3 large cloves garlic; 1 teaspoon dried oregano; 1 teaspoon dried rosemary; 12 ounces frozen artichokes, thawed; 1 (14 ounce) can chopped tomatoes; 2 cups vegetable broth + 2 tablespoons apple cider vinegar (or use 2 cups dry white wine); 1 pound Russet potatoes scrubbed and cut into 1/2-inch pieces; 1 cup pitted kalamata olives, chopped or whole; 2 tablespoons fresh lemon juice; Parsley for garnish; Cooked rice, for serving (optional)

A ragout is a slow-cooked French-style stew. While the French originally declared meat or fish as a necessary ingredient

1 tablespoon olive oil

1 fennel bulb, thinly sliced, about 1 cup

1 medium onion, finely chopped, about 1 cup

½ teaspoon salt

2 vegan Italian-flavored sausage links, sliced into 1/4-inch pieces

3 large cloves garlic

1 teaspoon dried oregano

1 teaspoon dried rosemary

12 ounces frozen artichokes, thawed

1 (14 ounce) can chopped tomatoes

2 cups vegetable broth + 2 tablespoons apple cider vinegar (or use 2 cups dry white wine)

1 pound Russet potatoes scrubbed and cut into 1/2-inch pieces

1 cup pitted kalamata olives, chopped or whole

2 tablespoons fresh lemon juice

Parsley for garnish

Cooked rice, for serving (optional)

In a large pan, heat oil over low-medium heat. Add fennel, onions, and salt. Cook, while stirring occasionally, for about 8 to 10 minutes until the vegetables have softened. Add sausage, garlic, oregano, and rosemary. Continue to cook until sausage has browned slightly, about 8 to 10 minutes. Add artichokes, tomatoes, broth, vinegar, potatoes, and olives. Stir together then cover. Cook for about 25 to 30 minutes, or until the potatoes are fork-tender and all the flavors have had a chance to develop. Add lemon juice. Taste and adjust seasonings if necessary. This dish should have a slightly tangy, salty taste. Serve over rice if desired, or alone, garnished with parsley.