Moroccan Stew

(Compliments of Jesse Clark)

1 1/2c onion                                                 
1 chopped red pepper
3 cloves garlic                                             
3c veg stock
1/3c olive oil                                                
13oz can artichoke hearts
1tsp dried thyme                                         
1 bunch leafy greens chopped
3c cubed potato                                          
1/2c pitted black olives
1c chopped string beans                          
1/4 cup lemon juice
2c chopped tomato                                    
1/4c parsley

Saute onion.  Add thyme and vegetables for 3 min.  Add stock and brine from artichoke hearts.  Simmer until vegetables are tender.  Add remaining ingredients and simmer 3-5 minutes.  Serve over rice or millet.