Moroccan cuisine · Vegetable Dishes

Tajine Kharchouf bel Batata

Artichoke hearts and potatoes gently steamed in saffron broth with peas and preserved lemon.

Ingredients · for 4 servings

• 8 artichoke hearts (fresh or frozen)
• 700 g waxy potatoes
• 150 g peas (frozen)
• 2 onions
• 3 garlic cloves
• 0.5 g saffron threads
• 1 tsp ginger (ground)
• 1 preserved lemon
• 1 bunch cilantro
• 1 bunch flat-leaf parsley
• 5 tbsp olive oil
• Salt, pepper

Instructions

1. Trim fresh artichoke hearts and keep them in lemon water until needed, or simply thaw frozen ones; peel the potatoes and quarter them lengthwise.
2. Finely dice the onions, grate the garlic, cut the preserved lemon into thin strips, and soak the saffron threads in 2 tbsp hot water for 5 min.
3. Heat the olive oil in a tajine or wide braising pot and sweat the onions with the garlic and ginger over medium heat for 5 min, until translucent.
4. Pour in the saffron water, half the chopped herbs, and 250 ml water, season with salt and pepper, then layer in the potatoes and artichokes in a star pattern.
5. Braise gently, covered, for 35–40 min, until the potatoes yield to a knife tip; scatter in the peas and preserved lemon strips during the last 10 min.
6. Remove the lid and reduce the broth uncovered for 5 min, until glossy and thickened, sprinkle with the remaining herbs, and serve straight from the tajine with bread.