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Categories:
olive oil onion garlic saffron threads ground black pepper red bell pepper white wine tomatoes white mushrooms frozen artichoke kalamata olives
Viewed: 98 - Published at: 8 years agoIngredients
- 1 1/2 Tbs. olive oil
- 1/2 cup finely chopped onion
- 3 cloves garlic, minced (1 Tbs.)
- 1/4 tsp. crushed saffron threads
- 1/4 tsp. ground black pepper
- 1 large red bell pepper, sliced
- 1/2 cup dry white wine
- 1 cup crushed tomatoes
- 2 1/2 cups white mushrooms, quartered
- 18-oz. pkg. frozen artichoke hearts
- 1/4 cup kalamata olives
Method
- Heat skillet over medium heat.
- Add oil, then onion and garlic.
- Saute 1 to 2 minutes, or until garlic turns gold.
- Stir in saffron and black pepper.
- 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.
- 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.
