Moroccan Meat Tagine With Artichokes & Peas – The Most Delicious Springtime Classic! #moroccanfood

Moroccan Meat Tagine with Artichokes & Peas: A Springtime Classic. Fork tender meat topped with savory artichokes & sweet peas.

Ingredients:

2.25 lbs beef, veal or lamb stew meat (bone-in, shoulder or shank)
1 large onion, finely chopped
5T Moroccan olive oil
1t ground ginger
1t turmeric
1/2t black pepper
3 garlic cloves, minced
1 pinch of saffron threads, soaked in 2 tbsp warm water
4-5 large artichokes
1.5c fresh or frozen peas
2T finely chopped parsley
2T finely chopped cilantro
1/2 preserved lemon, cut into 4 pieces, plus extra for garnish
1T fresh lemon juice
Salt, to taste
Moroccan purple beldi olives, for garnish
In a Dutch oven or heavy-bottomed pot set over medium heat, add meat, onion, spices, olive oil, garlic and salt. Stir to coat the meat and cook for a few minutes, turning the meat occasionally. Add saffron water and cook for another minute before adding just enough hot water to barely cover the meat. Bring to boil, reduce to simmer, cover and cook until meat is fork tender, about 2.5 hours for beef shank. Check occasionally and add water if necessary to ensure the meat is always cooking in liquid.

Once tender, carefully remove the meat from the pot and place in a serving tagine. To the same pot with the flavorful broth, add the artichoke bottoms, peas, chopped parsley and cilantro, preserved lemon and fresh lemon juice. Cover and cook for 8-12 minutes until the artichoke hearts are tender. Uncover and reduce sauce to desired consistency. Adjust seasoning if needed.

Arrange artichokes and peas on top of the meat and pour over remaining sauce. Garnish with extra preserved lemon and Beldi purple olives. Serve with crusty bread & enjoy!

Pro Tips:
If using fresh artichokes, soak the prepared artichokes in lemon water once cleaned to avoid browning.

If using frozen peas, add them once the artichokes have just become tender and cook for an additional few minutes

This tagine can be prepared in a pressure cooker using the same method to reduce cooking time.

#moroccanfood #morocco #moroccanrecipes

Today we’re making an absolute Moroccan classic. It’s meat tine with peas and artichokes, fork tender meat and springtime vegetables. It could not be more delicious. To start, add meat to a pot with ginger, turmeric, black pepper, chopped onion, garlic, and a healthy amount of olive oil. I’m using my favorite here. It’s Mina’s single origin Moroccan olive oil. Cook for a few minutes to allow the spices to open before adding saffron water and just enough boiling water to barely cover the meat. While the tine cooks, I prepare the artichokes. Now, this is a true labor of love and takes some time. You’ll start by removing the outer leaves until the center choke is exposed. Clean it out with a spoon and trim with a pairing knife, taking care to not remove more than you need to. Rub it with lemon and toss in lemon water to prevent it from oxidizing and browning. Once the meat is absolutely fork tender, I set it aside and cook the artichokes and peas together with some preserved lemon, parsley, cilantro, and a squeeze of fresh lemon juice. just to wake things up. Let everything cook until the artichokes are also fork tender. Then if the sauce is a little thin, you can thicken it up by boiling it down for a minute or two. Layer the meat, peas, artichokes in a tine. Serve with purple Moroccan olives, extra preserved lemon, and enjoy it with crusty bread. Like and follow for more. And as always, bonapeti.