Artichoke and broad bean tajine with green olives and ginger

Artichoke and broad bean tajine with green olives and ginger

Tajine d'artichauts et de feves

By
From
Hazana
Serves
4
Photographer
Mowie Kay

The springtime combination of artichokes and broad beans is much loved all around the Mediterranean. In this recipe from Morocco, the vegetables are simmered with olive oil, ginger, turmeric, green olives and lemon juice, which gives them a lovely depth of flavour.

Ingredients

Quantity Ingredient
9 frozen artichoke bottoms, thawed and cut into quarters
200g freshly shelled or frozen baby broad beans
6 tablespoons extra virgin olive oil
1 garlic clove, finely chopped
1 teaspoon freshly grated ginger
1/2 teaspoon ground turmeric
225ml vegetable stock or water
75g green olives, pitted and cut in half
1/2 lemon, juiced
salt
freshly ground black pepper
2 tablespoons finely chopped flat-leaf parsley or coriander

Method

  1. Place the artichoke bottoms, broad beans, olive oil, garlic, ginger and turmeric in a heavy saucepan and add the stock. Bring to the boil, then cover and simmer for 30–40 minutes or until the vegetables are tender and the sauce has reduced. Add the olives and lemon juice and season with salt and pepper. Simmer, uncovered, for a further 10 minutes to blend the flavours. Serve hot, garnished with parsley.
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