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.
TAGINE WITH FENNEL, PEAS & ARTICHOKES
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.