Artichoke And Fava Bean Tagine Recipes

LAMB TAGINE WITH ARTICHOKES AND FAVA BEANS

Lamb Tagine with Artichokes and Fava Beans image

This Moroccan tagine is easy to make with the frozen artichoke bottoms from Egypt and frozen skinned fava beans (both really good) available in Middle Eastern stores.

Yield serves 8

Number Of Ingredients 11

Ingredients

2 pounds shoulder of lamb, cut into large pieces
2 onions, sliced
4 tablespoons butter or vegetable oil
Salt and pepper
1 teaspoon ginger
1/2 teaspoon saffron
Two 14-ounce packages frozen artichoke bottoms, defrosted
Two 7-ounce packages frozen skinned fava beans, defrosted
Juice of 1/2-1 lemon
1/2 cup chopped cilantro leaves
1 preserved lemon peel (page 459), cut into strips (optional if garnish)

Steps:

Put the meat with the onions, butter or oil, salt, pepper, ginger, and saffron in a pan and cook, turning over the meat, for about 5 minutes. Cover with water and simmer, covered, for 1 1/2 hours, or until the meat is very tender, adding water if it becomes too dry. Remove the lid and reduce the sauce at the end.
Add the artichoke bottoms, fava beans, and lemon juice and cook 10 minutes, until the artichokes are tender. Add the cilantro and cook 1 or 2 minutes more.
Serve hot, garnished if you like, with the preserved lemon peel.
For an Egyptian beef stew with fresh green fava beans: Sauté 1 pound fresh or frozen (and defrosted) beans in 3 tablespoons vegetable oil with 1 pound cubed stewing beef until lightly browned. Add 2 whole garlic cloves, 1 teaspoon ground coriander, salt, and pepper, and cover with water. Simmer, covered, for about 1 1/2 hours, or until the meat is very tender.

ARTICHOKE AND FAVA BEAN TAGINE RECIPE

Artichoke and Fava Bean Tagine Recipe image

Provided by Mom_s

Number Of Ingredients 19

Ingredients

1 tablespoon olive oil
1/2 cup onion (chopped)
1 clove garlic (chopped)
1 teaspoon ginger (grated)
1 cup artichoke hearts (quartered)
1 cup fava beans
1/4 cup green olives
1/2 preserved lemon (pith removed and chopped)
1/2 cup raisins
1 teaspoon ground cumin
1/2 teaspoon cinnamon
1/2 teaspoon turmeric
1 tablespoon harissa
1 tablespoon honey
1/2 cup vegetable broth
salt and pepper to taste
1/4 cup parsley (chopped)
1/4 cup mint (chopped)
1/4 cup almonds (toasted and chopped)

Steps:

1. Heat the oil in a pan. 2. Add the onion and saute until tender, about 5-7 minutes. 3. Add the garlic and ginger and saute until fragrant, about 1 minute. 4. Add the artichoke hearts, fava beans, olives, preserved lemon, raisins, cumin, cinnamon, turmeric, harissa, honey and vegetable broth and bring to a boil. 5. Reduce the heat, cover and simmer until the vegetables are tender, about 10-20 minutes. 6. Remove from heat and stir in the parley and mint and garnish with chopped almonds.

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