Moroccan recipe: Tagine with peas and artichokes hearts

Tagine with peas and artichokes

Are all tagines good for your health?

The short answer is: yes and no.
Yes because traditionally, the basic ingredients used in a tagine are good: vegetables, meat (formerly not genetically modified), onion, garlic, coriander, parsley, lemon, ginger , turmeric, olive oil, etc.
No because of the nature of the olive oil used and the cooking of this oil. We therefore recommend the use of extra virgin olive oil which is not older than 1 year. In addition, the oil should not fry (which unfortunately many do to make the sauce well caramelized). Always make sure that the sauce (which includes the oil) is simmering in water.
The tagine that I offer you today combines freshness (vegetables of the season in Morocco), taste and health: Tagine with peas and artichokes.

Recipe Tagine with peas and artichokes hearts

Ingredients for 4 persons:

• Half a kilo of meat, ideally tender.
• 1 medium onion, finely chopped.
• 4 medium-sized crushed garlic cloves.
• 1 chopped tomato.
• 5 tablespoons of olive oil for cooking.
• About 1 liter of water for cooking too.
• 2/3 c. salt.
• 1/2 tsp. 1 teaspoon ginger.
• One teaspoon of turmeric.
• 5 filaments of saffron.
• 150 g peas.
• 1/2 kg of artichoke hearts
• Half a lemon juice (optional).

Basic ingredients

Note 1 : I opted for 1/2 kg of meat for 4 people (at the rate of 125 g per person of meat) for a moderate consumption of meat. If you like meat, take a kilogram, provided of course that you double the amount of the other ingredients.

Preparation:
Chop the onion and the tomato and mash the garlic cloves. Brown them in a pot with a little water and olive oil. Season with salt, pepper, ginger, turmeric and saffron. Arrange the meat in the middle. Simmer a bit then add the water. Cook over medium heat for about an hour. Check that the meat is cooked through. Add the peas first. After 15 min, add the artichokes which require less cooking time, with the lemon juice. Uncover the pot (remove the lid) to promote the evaporation of the remaining water for another 15 minutes. Serve hot.

Tagine with peas and artichokes simmering on low heat

Note 2 : Cooking time may seem long, but that's the secret of any tagine: simmer on low heat!

Tagine with peas and artichokes

Health Tip: To keep all their vitamins, try not to overcook the vegetables and enjoy them crunchy. At my stage, I still can't appreciate vegetables like that, but who knows, maybe you can!

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• My first moroccan tajine: Tajine with onions and raisins.
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