Tagine with Peas, Artichokes & Fennel

Pea tagine is one of my family’s favorites. Peas and artichokes are a classic combination in Moroccan cooking. Other vegetables sometimes accompany the inseparable duo in a sauce of ginger, turmeric and coriander — I like to add fennel and preserved lemons to the feast of flavors.

My mother often slow-cooks pea tagine in a clay pot over charcoal. It takes longer but the smells and flavors were always worth the wait. Be sure to cook longer and on lower heat if using a clay tagine.

It is pea season in many places right now. It wasn’t when I made this dish so I used frozen peas and it turned out beautiful. No fresh peas, no problem.

P.S. This is another good pea tagine.



Yield: 4 servings

Prep Time: 15 min

Cook Time: 60-70 min


1 pound stewing lamb or beef, cut into 4 pieces
1 large yellow onion, minced
1/4 cup olive oil
1/2 teaspoon sea salt, or to taste
1/2 teaspoon freshly ground pepper
1 ½ teaspoons ground ginger
1 teaspoon ground coriander
1/4 teaspoon crushed aniseeds, optional
1/2 teaspoon ground turmeric
2 cups water
1 small fennel bulb, sliced
2 cups fresh or thawed frozen peas
6 ounces marinated artichoke bottoms or hearts, drained
2 tablespoons chopped cilantro
Juice of 1 large lemon
1 preserved lemon, rinsed and cut into strips


Place the beef, onion, olive oil, salt, pepper, ginger, anise, and turmeric in a large pot over medium-high heat. Saute, turning the meat once, 6 to 8 minutes.

Add the water and bring to a simmer. Lower the heat to medium and cover with a lid. Cook the stew until the meat is tender, 50 to 60 minutes. Add the fennel slices and peas. Cook them in the stew until crisp-tender, 10 to 12 minutes.

Remove the pot from heat. Stir in the cilantro and lemon juice. Add the artichoke hearts and preserved lemons and allow them to warm up for a few minutes before serving.

Serve warm with bread to dip in the sauce.


2 Responses to “Tagine with Peas, Artichokes & Fennel”

  1. 1

    Eha — 02/27/2014 @ 7:11 pm

    This looks delightful and I cannot wait to try it – with lamb in my case!! That pale green colour is just so appealing to me!! I have cooked enough tagines but cannot remember putting this classic combination of peas and artichokes together. I shall and soon . . . hope you and family well . . .

  2. 2

    Milly Garcia — 03/01/2014 @ 9:53 pm

    Sounds wonderful, Nisrine! Can hardly wait to try it.

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