Vegetable Ragoût

Ingredients

• 1 ½ cups cherry tomatoes
• 1 tablespoon fresh tarragon leaves or 1 tsp dried tarragon
• 2 cloves garlic
• 1 cup artichoke hearts (4 hearts or a small jar) in brine
• 1 cup frozen peas
• 1 cup green beans
• 2 large carrots
• + 6 more ingredients
• • 2 celery
  • 1 red or yellow bell pepper
  • 1 medium onion
  • 1 teaspoon olive oil
  • ¾ cup tomato juice (or vegetable broth)
  • 1 cup baby spinach leaves

Heat oil in a large nonstick pan. Add onion, pepper, celery, carrots, and beans. Cook over medium heat until vegetables are tender yet crisp, about 5 minutes. Add tomatoes, peas, artichokes, garlic, and tarragon and cook 2 minutes longer. Add tomato juice and bring to a simmer. Add spinach and si...

View full recipe at Epicurious