Vegetable tagine of artichokes, potatoes, peas, and saffron
You can make this hearty country dish with either fresh or frozen artichokes. If using fresh, you must first remove the outer leaves, then cut off the stems and scoop out the choke and hairy bits with a teaspoon. Rub the artichokes with lemon juice or place in a bowl of cold water with lemon juice to prevent discoloration.
INGREDIENTS
- 2–3 tablespoons olive oil
- 2 red onions, halved lengthways, cut in half crossways, and sliced with the grain
- 4 garlic cloves, crushed
- 2 teaspoons coriander seeds
- 1 teaspoon cumin seeds
- 2 teaspoons ground turmeric
- 1–2 teaspoons dried mint
- 8 medium waxy potatoes, peeled and quartered
- 350 ml vegetable or chicken stock
- 4 prepared artichokes, quartered
- leaves from a small bunch of fresh coriander, chopped
- 225 g shelled fresh peas or frozen peas
- ½ preserved lemon, finely shredded
- sea salt and freshly ground black pepper
- leaves from a small bunch of fresh mint, to serve
- crusty bread or Plain, Buttery Couscous, to serve
Serves 4–6
METHOD
- Heat the olive oil in a tagine or heavy-based casserole. Add the onion and sauté, stirring, until it begins to soften. Add the garlic, coriander and cumin seeds, ground turmeric and the dried mint. Toss in the potatoes, coating them in the spices. Pour in the stock and bring to the boil. Reduce the heat, cover and cook gently for about 10 minutes.
- Toss in the artichokes and fresh coriander and cook for a further 5 minutes. Stir in the peas and preserved lemon, and season to taste with salt and pepper. Cook gently for 5–10 minutes, uncovered, until the artichokes are tender and the liquid has reduced.
- Sprinkle with the fresh mint leaves and serve with crusty bread or Plain, Buttery Couscous.