Moroccan olives, artichoke bottoms and celery

• ½ cup green olives, rinsed 3 times

• 4 celery stalks, cut into cubes

• 6 artichoke bottoms, thawed and sliced’

• ½ leek slices

• 1 tsp. turmeric

• ⅓ cup chicken stalk

• ¼ cup olive oil

• Salt and pepper

1. Heat the oil in a wide skillet.

2. Add the leeks and celery and saute for 5 minutes. 

3. Add the artichokes, olives and spices and cook for 7 more minutes.