Artichoke Ragoût With Saffron And Olives

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1 1/2 Tbs. olive oil

1/2 cup finely chopped onion

3 cloves garlic, minced (1 Tbs.)

1/4 tsp. crushed saffron threads

1/4 tsp. ground black pepper

1 large red bell pepper, sliced

1/2 cup dry white wine

1 cup crushed tomatoes

2 1/2 cups white mushrooms, quartered

18-oz. pkg. frozen artichoke hearts

1/4 cup kalamata olives

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