Moroccan cuisine · Vegetable Dishes

Tajine Jelbana bel Kharchouf

Young peas and artichoke hearts briefly steamed with onions, turmeric, and plenty of lemon.

Ingredients · for 4 servings

• 500 g peas (frozen)
• 8 artichoke hearts (fresh or frozen)
• 3 onions
• 3 garlic cloves
• 1 tsp turmeric
• 1 tsp ginger (ground)
• 2 organic lemons
• 1 bunch fresh cilantro
• 4 tbsp olive oil
• Salt, pepper

Instructions

1. Halve the artichoke hearts and keep them in cold water with the juice of half a lemon so they don't discolor; let the peas thaw.
2. Cut the onions into thin half-rings, finely chop the garlic, and roughly chop the cilantro along with its tender stems.
3. Heat the olive oil in a wide pot and gently sweat the onions over low heat for 8 min, without letting them color.
4. Add the garlic, turmeric, and ginger, toast for 1 min, then stir in 200 ml water, half the cilantro, salt, and pepper.
5. Add the artichokes and simmer covered for 15 min, then add the peas and cook for another 8–10 min, until both are tender but still green.
6. Season with the juice of the remaining lemons, sprinkle with the rest of the cilantro, and serve lukewarm with lemon wedges.