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Artichoke tagine with saffron and peas

Artichoke tagine with saffron and peas

Packed full of spring flavours

Artichoke tagine1-s


1 tin of artichoke hearts, or 8 fresh prepared ones
1 large onion sliced
1 garlic clove chopped
2 tbsp olive oil
400 gm baby new potatoes, halved if larger
150gm peas
juice of  ½  lemon
pinch saffron
1tsp turmeric
350 ml vegetable stock
1 small preserved lemon, rind only, chopped
small bunch parsley, chopped
small bunch of coriander, chopped
salt & pepper to taste


  1. In a tagine or heavy based pan, fry off the onions in the olive oil until soft, about 10 minutes. Add the garlic and fry for a minute.
  2. Add the potatoes, lemon juice, saffron and turmeric to the pan and mix well to coat. Add the stock and bring to the boil. Put the lid on the tagine and cook for 15 to 20 minutes until potatoes are tender.
  3. Add the artichoke and preserved lemons and peas to the tagine and cook for 15 minutes. Add the parsley and coriander and season to taste.
  4. Serve with fresh bread to pop up all the lovely sauce.
    Serves 4

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