Artichoke and saffron ragoût with lemon aioli from The Part-Time Vegetarian: Flexible Recipes to Go (Nearly) Meat-Free by Nicola Graimes

Ingredients

• 1 recipe quantity Lemon Aioli and crusty bread, to serve
• sea salt
• freshly ground black pepper
• 1 large pinch of saffron
• 4 tbsp extra virgin olive oil
• 50 g/1¾ oz/scant 1 cup day-old fresh breadcrumbs
• 3 courgettes/zucchini, halved lengthways and sliced into chunks
• 3 shallots, sliced
• 3 large garlic cloves, finely chopped
• ½ tsp dried chilli/hot pepper flakes
• 1 heaped tbsp drained capers, rinsed
• 400 g/14 oz can flageolet beans, drained
• 350 ml/12 fl oz/scant 1½ cups vegetable stock
• 185 ml/6 fl oz/¾ cup dry white wine
• 3 tbsp tomato purée/paste
• 200 g/7 oz chargrilled artichoke hearts in oil, drained, halved if large
• 2 large handfuls of baby spinach leaves