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
before you begin. Dropping the prepared artichoke bottoms in the lemon water wiil slow down the discoloration.
Pull back the outer leaves of each
until they break at the base. Keep removing leaves until you reach the pale yellow-green cone of tender inner leaves.
With a sharp knife, slice off all but one inch of the stem.
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.
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.
In a large casserole, heat the olive
Extra-Virgin Olive Oil (2 Tbsp)
and add the
over medium heat. Cover with a lid and leave the onions until they are soft and translucent, about 10 minutes.
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.
Meanwhile, remove the flesh from the
Preserved Lemon (1)
and finely chop the lemon (discard the flesh).
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.
Green Peas (1 1/3 cups)
and cover for 3-4 minutes or until the green peas are cooked.
Serve warm with a side of couscous or crusty bread. Top with
Kalamata Olives (3/4 cup)
Fresh Cilantro (to taste)