I heart artichokes. Don’t you? It is a family thing, I guess. In my family, we eat them in so many different ways. This may sound surprising, but we even eat them raw, in salads. And this is absolutely delicious. If you are like me, fond of this amazing vegetable, this recipe is for you!
In Morocco, during winter time, green vegetables tagines are a must. The truth is that we have such a wide variety of them!; some are not longer available in Europe like chards and wild cardoon, which are from the same family as artichokes - an amazing vegetable. Artichokes not only are delicious, but they are also crazy good for you, packed with antioxidants and vitamin B9, as well as they offer a high volume of fibers.
For the recipe I am suggesting today, I took inspiration from a classic of Moroccan cooking, the lamb tagine with artichokes and green peas. Here I made a vegan version of it. I chose to add some sweet potato in it, to increase the softness and sweetness in the meal, especially if the green peas you have at disposal are not that sweet. However, regular potatoes can also replace sweet potatoes. Slowly stewed with olive oil and flavored with preserved lemon, this dish is really delicious. And quite easy to prepare!
Artichoke Hearts with Green Peas
Serves 2 – 3
1 onion, finely chopped
300 g / 10 oz green peas
300 g / 10 oz sweet potatoes (or potatoes), finely diced
2 garlic cloves, finely chopped
2 tbsp olive oil
2 tbsp fresh ginger, or 1 tsp ginger powder
1 tsp turmeric powder
1 tsp pepper
¼ preserved lemon, finely diced
Prepare a bowl with lemon water, and 1 lemon cut in two slices. Cut the stem of the artichokes, remove the leaves and take a spoon and scoop out the fuzzy choke of the artichoke, inside. Rub the outside with the lemon and then keep it in your bowl of lemon-water. The water will keep the artichokes from browning so quickly.
Pour the onion in a saucepan. Add the garlic, the spices and oil. Let brown for a few minutes. Add the artichoke hearts and cover with lukewarm water. Cook for 10 minutes, over medium heat.
Add the green peas and the sweet potato. Cook for another 10 minutes. Then check the vegetables. Test the artichoke hearts with a knife. If they are tender enough, remove them from the saucepan. Cook for another 10 minutes if necessary, uncovered, so the broth reduces. At the end of cooking, add the preserved lemon.
Hi there! I'm Majda.
Foodie, yogini, life lover!
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