Moroccan · Main course
Artichoke & Pea Vegetarian Tagine
A springtime tagine of tender artichoke hearts and sweet peas in a lemony saffron sauce with preserved lemon and herbs, delicate and fresh where winter tagines are hearty. Popular when artichokes flood the markets, it is a light, elegant vegetarian dish that celebrates the season's greenest vegetables.
- Prep
- 25 min
- Cook
- 35 min
- Total
- 60 min
- Serves
- 4
- Level
- Medium
Ingredients
- 6 artichoke hearts, halved (fresh or frozen)
- 300 g peas (fresh or frozen)
- 2 onions, chopped
- 3 garlic cloves, crushed
- Generous pinch of saffron, bloomed
- 1 tsp ground ginger
- 1/2 preserved lemon, rind sliced
- Juice of 1 lemon
- 4 tbsp olive oil
- Coriander and parsley, salt and pepper
Method
- 1
Prepare the artichokes
If using fresh artichokes, trim to the hearts and keep them in lemon water until ready; frozen hearts can be used straight from the freezer.
- 2
Soften the base
Warm the oil and gently cook the onions and garlic, then stir in the ginger and bloomed saffron.
- 3
Braise the artichokes
Add the artichoke hearts, half the lemon juice, a cup of water and salt, cover and simmer 20 minutes until nearly tender.
- 4
Add the peas
Stir in the peas and preserved-lemon rind and cook 8–10 minutes more until everything is tender and the sauce lemony.
- 5
Finish
Brighten with the remaining lemon juice and a generous handful of herbs, then serve.
Chef's tips
- Keep prepared fresh artichokes in lemon water so they do not blacken before cooking.
- Add the peas towards the end so they stay sweet, green and just tender.
- The saffron and preserved lemon are what make it taste distinctly Moroccan rather than just a vegetable stew.
Frequently asked questions
Can I use tinned or frozen artichokes?
Yes, and they make this far quicker. Frozen hearts are excellent; drained tinned or jarred hearts work too, added later since they are already tender.
Is it a light dish?
Yes — it is a fresh, delicate spring tagine. Serve it with bread and perhaps a bowl of couscous or some cooked chickpeas stirred in if you want it more filling.