Quick & Easy Vegan Potato and Artichoke Ragout

Potato and Artichoke Ragout

This ragout is both super easy to make and delicious. I increased the cooking time for the potatoes as mine weren’t brown until about 7 minutes in.  I also added more vegetable broth so that way it would have more gravy in the end. All in all, is a really nice light, but filling recipe to have in on a cold day in the winter.

Serves 4

Ingredients:

3 Tbs coconut oil, divided
1 can water-packed whole artichoke hearts , rinsed, drained, and halved
4 cups quartered baby potatoes
1/3 cup pitted Kalamata olives, quartered
2 garlic cloves, minced
1 tsp. chopped rosemary
1 tsp. grated lemon zest
1 cup vegetable broth

Directions:

  1. Heat 1 tablespoon of coconut oil in a large skillet over medium heat. Cook artichoke hearts cut side down in skillet without stirring, 6-7 minutes, or until lightly browned. Transfer to plate, and set aside.
  2. Heat remaining 2 tablespoons of oil in skillet. Add potatoes, and season with salt and pepper. Stir, cover pan, reduce heat to medium-low, and cook 10 minutes, or until potatoes are deeply golden all over.
  3. Uncover pan, and add artichokes, olives, garlic, rosemary, and lemon zest. Stir to mix the ingredients together.
  4. Add broth, cover, and gently simmer 5 to 6 minutes, or until potatoes are just tender and liquid reduces to a light gravy.
Nutritional Facts: per 1¼  – cup serving
260cal; 5g protein; 13g total fat (2g sat fat); 36g carb; 0mg chol; 266mg sod; 9g fiber; <1g sugars
*This recipe is based off of  a recipe from Vegetarian Times Magazine

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