This recipe shows you how to make Tagine with Peas, Artichokes and Fennel, which is best served with bread.
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 Peas Artichokes Fennel Recipe
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.