It’s been a while since I last shared a tagine recipe! This gap only highlights one thing: Moroccan cuisine is far more diverse than just tagines, don’t you think? Don’t get me wrong—I absolutely adore our delicious stews, but Moroccan food is brimming with a variety of delights, such as bastila, almond briouates, and maakouda!
Artichoke season kicked off in the UK a few weeks ago, and I couldn’t resist grabbing some beautiful purple artichokes when I spotted them. The moment I got home, I knew I had to turn them into a tagine!
Traditionally, artichoke tagine in Morocco includes meat and green peas, but I opted for baby potatoes instead. It’s summer, and I occasionally embrace vegan dishes. Plus, potatoes and artichokes are a match made in heaven!
This tagine is loaded with green peas, a medley of spices, olives, and preserved lemon. It’s hearty, aromatic, and delightfully citrusy, all coming together in just an hour!
On another note, I’m currently in Lebanon, indulging in and exploring a plethora of delectable foods. Enjoy this recipe while I dive back into my favorite hobby: e a t i n g !
ARTICHOKE TAGINE WITH PEAS, BABY POTATOES AND PRESERVED LEMON
### Ingredients
Serves 4
- 2 tablespoons olive oil
- 2 large onions, chopped or sliced (400g)
- 2 teaspoons finely chopped garlic (about 2 to 3 cloves)
- ½ teaspoon ground turmeric
- ½ teaspoon ground dried ginger
- ¾ teaspoon salt (or more to taste)
- ¼ teaspoon ground black pepper
- 1 ½ to 2 cups vegetable stock (300ml to 450ml)
- 400g baby potatoes
- 1 medium preserved lemon
- 10 medium artichoke bottoms (600g)
- 200g green peas
- 150g red-brown olives, such as Kalamatas
- Chopped coriander for garnish
### Method
1. Heat the olive oil in a large casserole over medium heat. Add the onions, cover, and cook until they are soft and translucent, about 10 minutes, allowing them to sweat.
2. Stir in the garlic, spices, salt, pepper, and 1 ½ cups (300ml) of vegetable stock. Cover and let it simmer gently for 30 minutes to create a rich broth.
3. Meanwhile, remove the flesh from the preserved lemon and finely chop the skin, discarding the flesh.
4. Add the baby potatoes, artichoke bottoms, and chopped preserved lemon to the casserole. Cover and cook for 20 to 25 minutes, until the potatoes and artichokes are tender. Ensure there is enough liquid to partially cover the vegetables; if it seems too dry, add more vegetable stock.
5. Add the green peas, cover, and cook for another 3 to 4 minutes until the peas are tender.
6. Serve warm, accompanied by couscous or crusty bread. Garnish with olives and fresh chopped coriander.
### Notes
- Depending on the season, fresh artichoke bottoms might be hard to find. If you do find whole artichokes, here’s how to prepare them. Alternatively, you can use frozen artichokes.
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