Artichoke Tagine with Peas, Baby Potatoes and Preserved Lemon
A flavorful vegan tagine featuring artichokes, baby potatoes, and preserved lemon, perfect for a hearty meal.
Ingredients
Main Ingredients
- 2tbspolive oil
- 400gonions, chopped or sliced
- 2tspgarlic, finely chopped
- 1/2tspground turmeric
- 1/2tspground dried ginger
- 3/4tspsalt
- 1/4tspground black pepper
- 300mLvegetable stock
- 400gbaby potatoes
- 1medium size preserved lemon
- 600gartichoke bottoms
- 200ggreen peas
- 150gred-brown olives, like kalamatas
- chopped coriander for garnish
How to make Artichoke Tagine with Peas, Baby Potatoes and Preserved Lemon
Cooking Instructions
In a large casserole, heat the olive oil and add the onions over medium heat. Cover with a lid and leave the onions until they are soft and translucent, about 10 minutes.
Add the garlic, spices, salt, pepper, and 1 ½ cups of vegetable stock. Cover with a lid and let it simmer gently for 30 minutes to create a nice broth.
Meanwhile, remove the flesh from the preserved lemon and finely chop the skin, discarding the flesh.
Add the potatoes, artichoke bottoms, and preserved lemon to the casserole. Cover with a lid and cook for 20 to 25 minutes until both the artichokes and baby potatoes are tender. If the tagine appears too dry, add more vegetable stock.
Add the green peas and cover for 3 to 4 minutes or until the peas are cooked.
Serve warm with a side of couscous or crusty bread. Top with olives and fresh chopped coriander.
Tips & Tricks
For added flavor, consider using homemade vegetable stock.
You can substitute baby potatoes with other small potatoes if needed.
Adjust the seasoning according to your taste preference.
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North Terrace, Adelaide, South Australia, 5000
Australia