4 teaspoons olive oil

4 medium potatoes, cut into large chunks

6 ounces small button mushrooms

16 baby carrots

1 package (9 ounces) frozen artichoke hearts

4 cloves garlic, sliced

1 cups vegetable broth or water

teaspoon salt

1 tablespoons minced fresh dill

Ground black pepper

  In a Dutch oven over medium heat, warm the oil. Add the potatoes, mushrooms and carrots. Cook for 5 minutes, or until the vegetables begin to lightly brown.

  Add the artichokes, garlic, broth or water and salt. Cover and reduce the heat to low. Cook for 30 to 35 minutes, or until the potatoes and carrots are very tender. Add up to cup more water if the vegetables begin to dry out.

  Add the dill. Season to taste with pepper. Stir gently to mix.

  For a heartier meal, serve the vegetables over cooked couscous.