Tagine of Artichoke Hearts, Potatoes and Peas
Recipe: #8666
March 18, 2013
"This is from the Modern Moroccan by Ghillie Basan. You can add any number of fresh vegetables to this dish."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (422.1 g)
- Calories 469.1
- Total Fat - 13.4 g
- Saturated Fat - 3.5 g
- Cholesterol - 169.1 mg
- Sodium - 407.6 mg
- Total Carbohydrate - 72.8 g
- Dietary Fiber - 2.3 g
- Sugars - 12.8 g
- Protein - 14.4 g
- Calcium - 68.9 mg
- Iron - 3.4 mg
- Vitamin C - 54.5 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Poach artichoke hearts gently in simmering water with half of the lemon juice for 10-15 minutes until tender. Drain and rinse under cold running water, then drain again.
Step 2
Heat olive oil in a tagine or heavy pan over low heat. Add onion and cook until translucent, add potatoes, most of the herbs (reserving some to top), remaining lemon juice, and spices.
Step 3
Pour in the vegetable stock, bring to a boil, reduce heat, cover and simmer for 15 minutes or until the potatoes are almost tender.
Step 4
Stir in the artichoke hearts, preserved lemon, and peas. Cook uncovered for another 10 minutes.
Step 5
Season to taste with salt and pepper and sprinkle with remaining herbs.
Step 6
Serve with couscous or chunks of fresh bread.
Tips
- Bowl with water and lemon juice or vinegar to put fresh artichoke hearts in until ready to use to keep them from browning.
- Tagine or heavy pan with lid, to prepare
- Couscous or chunks of fresh bread, to serve
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