Moroccan stew

1-1/2 cups chopped onions
3 garlic cloves, pressed
1 tsp dried thyme
3 cups cubed potatoes
1 cup chopped green beans
1 red bell pepper, chopped
2 cups cubed fresh tomatoes
3 cups vegetable stock
13-ounce can artichoke hearts, drained and halved (reserve the brine)
1/2 cup pitted black olives, halved (optional)
pinch of saffron
1/4 cup fresh lemon juice
1/4 cup chopped fresh parsley
salt and pepper to taste

1. Sate the onions and garlic in your sauteeing medium until onions are
translucent. Add the thyme, potatoes, green beans, bell pepper, and tomatoes and cook on medium-high heat for 3 minutes, stirring occasionally. Add the
vegetable stock and the brine from the artichokes and simmer, covered, until
the vegetables are tender, about 20 minutes.
2. Stir in the halved artichoke hearts, the black olives (if you use them), and a pinch of saffron. Continue to simmer gently for another 5 to 10 minutes. Add
the lemon juice, parsley, and salt and pepper to taste. Serve with bread or on couscous.