Moroccan cuisine · Vegetable Dishes

Artichoke Tajine with Peas

Artichoke hearts and young peas gently stewed in olive oil with preserved lemon, garlic and saffron.

Ingredients · for 4 servings

• 8 artichoke hearts (fresh or frozen)
• 400g young peas (fresh or frozen)
• 1 onion
• 4 garlic cloves
• 1/2 preserved lemon
• 1 pinch saffron threads
• 1 tsp turmeric
• 5 tbsp olive oil
• 1 lemon
• 250ml water
• Salt, pepper
• 1/2 bunch parsley

Instructions

1. Trim fresh artichoke hearts and immediately place them in cold water with the lemon juice so they don't discolour; only partially thaw frozen ones.
2. Finely dice the onion, slice the garlic and sauté both in the olive oil for 5 minutes until translucent, without letting them colour.
3. Add the saffron and turmeric, toast for 1 minute and pour in the water.
4. Add the drained artichoke hearts, season with salt and pepper and cook, covered, over low heat for 15 minutes.
5. Add the peas and the preserved lemon peel cut into strips, and simmer for a further 8–10 minutes until the peas are tender and the liquid has reduced to a thick sauce.
6. Sprinkle with chopped parsley and serve warm as a starter, or with bread as a light main course.