Ingredients
- 6 fresh or frozen artichoke hearts
- 1 lemon, juice of (divided)
- 2-3 tablespoons olive oil
- 1 onion, chopped
- 1 1/2 pounds potatoes, peeled and quartered
- 1 small bunch flat-leaf parsley, chopped
- 1 small bunch cilantro, chopped
- 1 small bunch mint, chopped
- Pinch of saffron threads
- 1 teaspoon tumeric
- 1 1/2 cups vegetable stock
- 1/2 a preserved lemon, rind of chopped
- 2 1/4 cups fresh or frozen peas
- Salt, to taste
- Freshly ground pepper, to taste
How to Make
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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.
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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.
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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.
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Step 4: Stir in the artichoke hearts, preserved lemon, and peas. Cook uncovered for another 10 minutes.
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Step 5: Season to taste with salt and pepper and sprinkle with remaining herbs.
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Step 6: Serve with couscous or chunks of fresh bread.
Tips & Variations
- 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
We hope you enjoy this recipe!
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