The Moroccan lamb Tagine with artichokes and sweet peas is another treasure of Moroccan cuisine! It has amazing fragrant spices paired with tender meat and a citrusy flavor! Not only is it incredibly flavorful, but it also makes an inviting meal for the whole family to enjoy. Try this artichoke and sweet pea tagine, and you will see what I mean! đŸ˜‹
No Fancy Equipment Required!
Making this Tagine doesn’t require special equipment. That is to say, you may use a Tagine pot or Dutch oven, also known as cocotte. If neither is available, use a deep cast-iron skillet with a lid or your favorite stew pot!
Peeling and Cleaning the Artichokes
The most challenging part is peeling and cleaning the artichokes. However, these step-by-step instructions will get you through it in a jiffy! Here is how to easily peel the artichokes for this Tagine:
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Rinse and pat dry your artichokes using a kitchen towel.
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Using sharp scissors, remove the thorny tips from the leaves (if any).
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Using a sharp knife, cut about an inch off the top of the artichoke, as well as the artichoke’s stem.
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Rub a lemon onto all the exposed areas to prevent them from turning brown. Then, remove all the outer leaves using the knife.
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Head to the center of the artichoke to remove that fuzzy inedible “choke.” Start with a metal spoon to scrape the fuzz, then use the knife to remove any stubborn excess.
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Using the knife, peel the remaining stems off the artichoke edges, and Keep that lemon handy to rub onto the artichoke as needed.
- Et voila! Repeat until you’ve cleaned all your artichokes. You may need to keep the artichokes in a glass of water and lemon juice to prevent them from oxidizing.
Making the Artichoke and Sweet Pea Tagine
Making this Tagine is really easy and so worth it. While these instructions highlight all the steps, please refer to the recipe below for a detailed list of ingredients and instructions. On a side note, beef or goat meat may be substituted if you’re not a lamb fan; they taste delicious!Â
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Preheat a Dutch oven, tagine pot, or a deep cast-iron skillet on medium-low for 5 minutes.
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Put in the onions, garlic cloves, and olive oil. Sauté 3-5 minutes, or until the onions soften.
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Add the beef or lamb, followed by all the spices. Stir, cover, and cook for 5-10 minutes or until the meat is browned.
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Add the frozen peas, preserved lemons, and half a cup of water. Stir, cover, and cook for 15-20 minutes.
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Check often and add water if needed—be careful not to add too much, or the sauce will be runny. (add 1/4 cup at a time).
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Add the artichokes. Cover and cook for 20-30 minutes or until the artichokes are tender. That’s it!
Time to Indulge!
Although this Tagine makes a perfect meal all year round, I love serving it during Eid Al-Adha when lamb meat is incredibly fresh!Â
Enjoy your Tagine hot with Moroccan bread or a baguette on the side. You may decorate your Tagine as you please, topping it off with some parsley leaves and/or serving it with a salad on the side; it’s optional and up to you!Â
Bessaha!
Moroccan Lamb Tagine with Artichokes and Sweet Peas
Equipment
- a Tagine pot, dutch oven (Cocotte), or a deep cast-iron skillet with a lid.
Ingredients
- 2 lbs beef or lamb
- 3 Tbsp olive oil
- 1/2 cup lukewarm water (if and as needed)
Vegetables
- 3-4 large artichokes
- 2 garlic clovers (minced)
- 2 cups frozen sweet peas
- 1 cup chopped onions
- 1 medium-sized preserved lemon (or Meyer lemons)
Spices
- 1/2 tsp salt (to be adjusted later)
- 1/4 tsp black pepper
- 1 tsp turmeric powder
- 1 tsp ground ginger
Instructions
- Preheat a Dutch oven or tagine pot on medium-low for 5 minutes.
- Put in the onions, garlic cloves, and olive oil. Sauté 3-5 minutes, or until the onions soften.
- Add the beef or lamb, followed by all the spices. Stir, cover, and cook for 5-10 minutes or until the meat is browned.
- Add the frozen peas, preserved lemons, and half a cup of water. Stir, cover, and cook for 15-20 minutes.
- Check often and add water if needed—be careful not to add too much, or the sauce will be runny. (add 1/4 cup at a time).
- Meanwhile, cut and clean your artichokes. (See instructions.)
- Add the artichokes. Cover and cook for 20-30 minutes or until the artichokes are tender.
- Serve your Tagine hot with a slice of Moroccan bread or a baguette. Bessaha!
Cleaning and Cutting Fresh Artichokes
- Rinse and pat dry your artichokes using a kitchen towel.
- Using sharp scissors, remove the thorny tips from the leaves (if any).
- Using a sharp knife, cut about an inch off the top of the artichoke, as well as the artichoke's stem.
- Rub a lemon onto all the exposed areas to prevent them from turning brown. Then, remove all the outer leaves using the knife.
- Head to the center of the artichoke to remove that fuzzy inedible "choke." Start with a metal spoon to scrape the fuzz, then use the knife to remove any stubborn excess.
- Using the knife, peel the remaining stems off the artichoke edges, and Keep that lemon handy to rub onto the artichoke as needed.
Notes
- Store leftovers in the refrigerator for up to 3 days.
- Heat leftovers on the stovetop with water to avoid burning; do not microwave.
Do you like Tagines? Try this amazing Chicken and Preserved Lemon Tagine!
Did you make this Moroccan Tagine? Tag @petitapron on Instagram so we can find you!
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