Artichoke & Peas Tajine
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Prep time: 
Cook time: 
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Serves: 2
 
Ingredients
  • 6 artichokes, cleaned, peeled and soaked in water with a squeeze of lemon juice
  • 200 g shelled fresh peas
  • 1 red onion
  • 2 garlic cloves
  • 1 piece of fresh ginger (about the size of two garlic cloves)
  • 1 bunch of parsley
  • 1 bunch of coriander
  • 1 tablespoon Ras el hanout
  • 1-2 teaspoons Harissa (optional)
  • 50 ml olive oil
  • ½ Moroccan lemon (preserved in salt)
  • Sea salt
  • Black pepper
  • 200 ml of mineral water
Instructions
  1. In a large bowl prepare a marinade by combining the finely chopped coriander, parsley, garlic and ginger. Add the oil.
  2. Remove the pulp from half a preserved lemon and chop the skin into squares. Add it to the bowl along with the spices Ras el Hanout, Harissa, pepper and salt. Stir well until a uniform paste is formed.
  3. Peel and cut the onion into quarters and add them to the marinade along with the artichokes and wrap them with the mixture.
  4. Without letting them rest, place the artichokes in the center of the tajine plate with their base down. Place the onion in the gaps between the artichokes.
  5. Add the peeled peas to the bowl of the marinade and stir well so that they are well soaked. Distribute them evenly on the tajine plate.
  6. Add the water to the bowl and stir again. Pour the water with the rest of the marinade over the vegetables in the tagine.
  7. Cover the tagine and place it over a low heat.
  8. After 30 min. open and check the cooking point of the artichokes and that there is liquid in the bottom. If necessary add a finger of water and continue cooking covered for 10-15 more minutes.
  9. When serving, garnish with fresh coriander and bits of lemon peel.
Recipe by The Quotidian Cook at https://www.thequotidiancook.com/en/artichoke-peas-tajine/