It's been a while since I've last posted a tagine formula! Indeed, this chiefly demonstrates a certain something: Moroccan cooking isn't just about tagines, wouldn't you say? Not that I don't love our yummy stews yet Moroccan sustenance has such huge numbers of different fortunes to offer, as bastila, almond briouates or maakouda!
Artichoke season began half a month prior in the UK and I couldn't avoid yet buy these delightful purple artichokes when I saw them. Also, the principal thing that sprung to my mind when I returned home was that I was going to *tagine* them!
Generally artichoke tagine is set up in Morocco with meat and green peas yet I substituted the meat with child potatoes since summer and incidental veganism propensities in addition to potatoes and artichoke make a decent match!
It has green peas, a lot of flavors, olives, and safeguarded lemon! It's delightful, fragrant, citrusy and just takes one hour to plan!
On a side note, I am right now in Lebanon where I am getting a charge out of and finding huge amounts of yummy nourishments! Appreciate this formula while I return to my most loved leisure activity: e a t I n g !
INGREDIENTS
- 2 tablespoons olive oil
- 2 large onions chopped or sliced (400 gr)
- 2 teaspoons finely chopped garlic (about 2 to 3 cloves)
- ½ teaspoon ground turmeric
- ½ teaspoon ground dried ginger
- ¾ teaspoon salt or more to taste
- ¼ teaspoon ground black pepper
- 1 ½ to 2 cups vegetable stock (300 ml to 450 ml)
- 400 gr baby potatoes
- 1 medium size preserved lemon
- 10 medium size artichoke bottoms (600 gr)
- 200 gr green peas
- 150 gr red-brown olives, like kalamatas
- Chopped coriander for garnish
METHOD
• In a substantial dish, warm the olive oil and include the onions over medium warmth. Cover with a top and leave the onions until the point that they are delicate and translucent, around 10 min. This will permit to sweat the onions.
• Add the garlic, the flavors, salt and pepper and 1 ½ glass (300ml) vegetable stock. Cover with a top and leave to stew delicately for 30 minutes to get a pleasant soup.
• Meanwhile, expel the substance from the safeguarded lemon and finely slash the skin (dispose of the tissue).
• Add the potatoes, the artichoke bottoms and the protected lemon in the dish and cover with a top for 20 to 25 minutes until both the artichoke and the child potatoes are pleasantly cooked and delicate. At this stage, there ought to be sufficient fluid in the dish to mostly cover the potatoes and the artichokes, on the off chance that it would appear that the tagine is excessively dry, include progressively vegetable stock.
• Add the green peas and cover for 3 to 4 minutes or until the point when the green peas are cooked.
• Serve warm with a side of couscous or dried up bread. Top with olives and crisp hacked coriander.
Notes
• Depending on the seasons, it may be elusive artichoke bottoms. In the event that you do discover them, here's the means by which to acquire artichoke bottoms from entire ones. On the off chance that you can't discover artichoke, don't dither to utilize solidified ones.
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