Moroccan cuisine · Vegetable Dishes

Tajine Kharchouf bel Hamed

Artichoke bottoms braised gently in olive oil with preserved lemon, green olives and saffron.

Ingredients · for 4 servings

• 8 artichoke bottoms
• 1 preserved lemon
• 150 g green olives
• 2 onions
• 4 garlic cloves
• 1 pinch saffron threads
• 1 tsp ginger (ground)
• 1 lemon
• 1/2 bunch flat-leaf parsley
• 5 tbsp olive oil
• Salt, pepper

Instructions

1. Trim the artichoke bottoms, halve them and place in cold water with the lemon juice until needed, so they do not turn brown.
2. Finely chop the onions, grate the garlic and gently sweat both in the olive oil in a tagine over medium heat for 6 min. without browning.
3. Stir in the saffron and ginger briefly, deglaze with 250 ml water, then season lightly with salt and pepper.
4. Add the drained artichoke bottoms rounded side down, cover and braise gently for 25 min.
5. Free the preserved lemon of its flesh, cut the peel into strips and add with the olives; simmer uncovered for another 10 min. until the liquid has thickened into a glossy sauce.
6. Sprinkle with chopped parsley and serve lukewarm as a starter or with bread as a light main course.