← Nouns Cooking · Moroccan

Ingredients

• 6 globe artichokes (or 400 g frozen artichoke hearts)
• 1 Lemon, halved
• 5 tbsp Olive oil
• 1 Onion, thinly sliced
• 3 cloves Garlic, crushed
• ½ tsp Ground turmeric
• ½ tsp Ground ginger
• ½ tsp ground cumin
• ½ tsp Ras el hanout
• 1 tsp Paprika
• 1 tbsp Tomato purée (paste)
• 2 Bay leaves
• 2 Carrot, sliced
• 3 Potato, peeled and cut into chunks
• 600 ml Water
• 500 g shelled peas (fresh or frozen)
• 2 tbsp Parsley, chopped
• 2 tbsp Coriander (cilantro), chopped
• 1 tsp Salt
• ½ tsp Black pepper
• ½ Preserved lemon, rind only, in strips (optional)

Method

1. If using fresh artichokes, snap off the tough outer leaves, cut away the tops and scoop out the hairy choke, leaving the bottoms. Rub with lemon and drop into a bowl of water with the lemon squeezed in. Frozen hearts just need thawing.
2. Warm the oil in a wide pot over medium heat and cook the onion for 6–8 min until soft. Stir in the garlic, spices and tomato paste for 1 minute.
3. Add the bay leaves, carrots, potatoes, salt, pepper and water. Bring to the boil, cover and simmer for 15 min.
4. Add the drained artichokes, cover and cook for 10 min. Then add the peas and half the herbs and cook for 10–12 min more, until everything is tender and the sauce has thickened.
5. Stir in the preserved lemon if using and the rest of the herbs. Serve with bread.

Tips

• Wear gloves or rub your hands with lemon when trimming artichokes; they stain.
• Algerian cooks often add lamb or beef: brown 500 g of chunks with the onion and simmer for 1 hour before the vegetables go in.

Sources

Written in our own words after cross-checking these recipes:

SBS Food My Moroccan Food 196 flavors