🇲🇦 Morocco · Food
Pea and Artichoke Tagine
By eatmundo · August 3, 2026
🇲🇦 MAA classic vegetarian Moroccan tagine combining the earthy sweetness of garden peas with the delicate texture of artichoke hearts, perfumed with ginger and preserved lemon.
Ingredients
check them off as you prepareHow to Make It
- 1
Finely dice the 1 large onion and sauté it in 40ml olive oil in a tagine or heavy pot until translucent.
- 2
Add 1 tsp ginger and 0.5 tsp turmeric to the onions, stirring for 1 minute until fragrant.
- 3
Add the 400g artichoke hearts, cut into quarters, and coat them well in the spice base.
- 4
Stir in the 500g fresh green peas and add enough water to barely cover the vegetables.
- 5
Slice the 0.5 preserved lemon, removing any seeds, and place it on top of the vegetables.
- 6
Cover the pot tightly and simmer over medium-low heat for 30 to 40 minutes.
- 7
Ensure the sauce has reduced to a thick, glossy consistency before removing from heat.
- 8
Serve warm with crusty bread, ensuring you get some of the preserved lemon in each portion.
Frequently Asked Questions
Can I use canned artichokes?+
Yes, but ensure you rinse them thoroughly to remove excess brine, which can make the tagine too salty.
Is this served as a main?+
It is often served as a vegetarian main dish alongside fluffy couscous or crusty Moroccan bread.
What if the sauce is too thin?+
Remove the lid for the final 10 minutes of cooking to allow the steam to escape and the sauce to thicken naturally.
Can I add potatoes?+
Yes, adding diced potatoes is a popular variation that makes the dish more filling.
