Cooking Instructions
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Step 1
First, let's prepare the artichoke bottoms (if you are using fresh artichokes). Since artichoke flesh will start to discolor as soon as you pare away the skin, fill a large bowl with cold water and add the juice of
Lemon (1)
before you begin. Dropping the prepared artichoke bottoms in the lemon water wiil slow down the discoloration.
Step 2
Pull back the outer leaves of each
Artichokes (10)
until they break at the base. Keep removing leaves until you reach the pale yellow-green cone of tender inner leaves.
Step 3
With a sharp knife, slice off all but one inch of the stem.
Step 4
With a small knife, pare the stem and the base, removing any dark green parts. If you like, cut the stem and base in half.
Step 5
With a melon baller or a spoon, scoop out and discard the hairy choke and prickly leaves inside. Immediately drop the trimmed artichoke into the lemon water to stop them from browning. Repeat with the other 9 artichokes.
Step 6
In a large casserole, heat the olive
Extra-Virgin Olive Oil (2 Tbsp)
and add the
Onions (2)
over medium heat. Cover with a lid and leave the onions until they are soft and translucent, about 10 minutes.
Step 7
Add the
Garlic (2 cloves)
,
Ground Turmeric (1/2 tsp)
,
Ground Ginger (1/2 tsp)
,
Salt (3/4 tsp)
,
Ground Black Pepper (1/4 tsp)
,
Vegetable Stock (1 1/2 cups)
. Cover with a lid and leave to simmer gently for 30 minutes.
Step 8
Meanwhile, remove the flesh from the
Preserved Lemon (1)
and finely chop the lemon (discard the flesh).
Step 9
Add the
Baby Potatoes (14 oz)
, the Artichoke Bottoms, and the medium preserved lemon to the casserole and cover with a lid for 20 - 25 minutes, until both the artichoke and the potatoes are nicely cooked and soft.
Step 10
Add the
Green Peas (1 1/3 cups)
and cover for 3-4 minutes or until the green peas are cooked.
Step 11
Serve warm with a side of couscous or crusty bread. Top with
Kalamata Olives (3/4 cup)
and
Fresh Cilantro (to taste)
.
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