Mediterranean Artichoke and Potato Ragout
A ragout is a slow-cooked French-style stew. While the French originally declared meat or fish as a necessary ingredient
Ingredients
- 1 tablespoon olive oil
- 1 fennel bulb, thinly sliced, about 1 cup
- 1 medium onion, finely chopped, about 1 cup
- 1/2 teaspoon salt
- 2 vegan Italian-flavored sausage links, sliced into 1/4-inch pieces
- 3 to 4 large cloves garlic
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary
- 12 to 16 ounces frozen artichokes, thawed
- 1 (14 ounce) can chopped tomatoes
- 2 cup 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)
Instructions
- 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.
