Dinner · 60 min · moroccan

Artichoke & Preserved Lemon Tagine

Dinner decisions, handled: Artichoke & Preserved Lemon Tagine pairs artichoke hearts with potatoes for a 60-minute Moroccan dinner. The macros do the talking: 8g protein, 38g carbs, and 13g fat in every 280-calorie serving. Simple enough for a Tuesday, good enough to serve to guests — that is the whole idea.

✓ USDA-verified nutrition data

Ingredients

• 1.5 lb Artichoke hearts
• 2 Potatoes
• 1 Onion
• 3 cloves Garlic
• 1 Preserved lemon
• 0.5 cup Green olives
• 1 tsp Turmeric
• 1 tsp Ginger
• 0.25 cup Olive oil
• 0.25 cup Cilantro
• 0.25 cup Parsley
• 1.5 tsp Salt

Steps

1. If using fresh artichokes, trim to the hearts and rub with lemon immediately — they oxidize in minutes. Frozen hearts, thawed, work beautifully here.
2. Soften the sliced onion in the olive oil for 8 minutes, then add the garlic, turmeric, and ginger and cook 2 minutes until fragrant.
3. Add the artichoke hearts and potato chunks, tossing to coat in the spiced oil, then pour in 2 cups of hot water.
4. Cover and simmer 30 minutes, until the artichokes are completely tender and the potatoes are falling apart into the sauce.
5. Stir in the sliced preserved lemon peel and the olives and simmer 10 minutes more — the lemon’s briny brightness is the soul of this tagine.
6. Shower with cilantro and parsley and serve with bread. A vegetarian tagine elegant enough for guests, easy enough for Tuesday.

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