Artichokes With Potatoes & Peas
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 onion halved and finely sliced
- 2 garlic cloves crushed
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 2 teaspoons ground turmeric
- 1½ teaspoons dried mint
- 4 small potatoes peeled and quartered
- 300 ml vegetable or chicken stock
- 3 ready-prepared artichoke bottoms quartered
- 225 g fresh podded peas
- finely shredded rind of ½ preserved lemon
- sea salt and black pepper
- small bunch of coriander finely chopped, to garnish
Instructions
- Heat the olive oil in the base of a tagine or a large, heavy-based saucepan over a medium heat, stir in the onion and cook for 4 minutes until it begins to soften.
- Add the garlic, coriander and cumin seeds, turmeric and dried mint, then toss in the potatoes, making sure they are coated in the spices.
- Pour in the stock and bring to the boil, then reduce the heat, cover and cook gently for 5–6 minutes.
- Add the artichokes and stir to combine, then re-cover and cook for 10 minutes.
- Stir in the peas and preserved lemon rind and cook, covered, for a further 5 minutes until the peas are tender.
- Season to taste with salt and pepper, then scatter the coriander over the top.
- Serve with chunks of fresh crusty bread or couscous, if liked.
Notes / Tips / Wine Advice:
For artichokes with broad beans, place 4 ready-prepared artichoke bottoms hollow-side up in the base of a tagine or a large, heavy-based saucepan. Mix together 2 tablespoons olive oil, the juice of 1 lemon and 2 tablespoons water in a bowl and pour the mixture over the artichokes. Cover and cook over a medium heat for about 15 minutes. Add 225 g fresh, podded broad beans, sprinkle over 1 teaspoon of sugar and scatter with 1 tablespoon finely chopped dill. Re-cover and cook for 5–6 minutes until the broad beans are tender. Season to taste and serve with couscous.
