Tagine of Artichoke Hearts, Potatoes and Peas

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.