Artichokes And Preserved Lemons With Honey And Spices Recipes

LEMONY SKEWERED ARTICHOKES

Steps:

• Carefully stab the lemon with a knife and place in a pan. Cover with boiling water, then boil for 40 minutes, or until the lemon is really soft.
• Carefully remove the lemon to a board, using tongs or a slotted spoon, and leave to cool slightly.
• Cut in half and scoop out the jammy flesh. Add this to a bowl with the thyme leaves, honey and enough oil to create a dressing. Taste and season with sea salt and black pepper.
• Set a griddle pan over a high heat. Drain, halve and place the artichokes on it for a few minutes on each side, or until charred and dried up.
• Halve again lengthways, then dress with the jammy dressing.
• Cube the feta, then cut the cured meats into strips and roll them up. Put onto skewers, alternating with the dressed artichokes.

ARTICHOKES AND PRESERVED LEMONS WITH HONEY AND SPICES

Steps:

• If using fresh artichokes, squeeze 1 lemon into a large bowl of water, and drop the rinds into the water. Using a serrated knife, cut off the top third of an artichoke. Pull back and snap off the leafy blades, one by one and in layers, until only the pale yellow leaves remain. Using a paring knife, trim the artichoke bottom and stem to the pale green flesh. Cut the artichokes in half lengthwise. (If using frozen, they may already be halved or quartered and have the chokes removed.) With a teaspoon, scoop out the choke, deep in the flower between the leaves and the base of the stem. Be careful not to scoop out the firm heart. Drop trimmed artichokes into lemon water until ready for use. Repeat with each artichoke.
• Heat the oil in a large nonreactive saucepan (at least 12 inches wide) over medium heat. Drop in the garlic and cook for a few seconds only, stirring.
• Take the pan off the heat and add the ginger, turmeric, the juice from the remaining lemon, honey and the preserved lemon. Transfer the artichokes from the water bath to the pan. Add 1 cup plus 2tablespoons water and 1/2 teaspoon salt to the pan. Cover, return to the heat and simmer for about 15 minutes or until the artichokes are tender, turning them from time to time, and adding a little water as necessary. Remove the lid and simmer until the mixture is very moist but most of the liquid has evaporated, 5 to 10 more minutes.

MOROCCAN CHICKEN WITH OLIVES AND PRESERVED LEMONS

Steps:

• 1. Mix the paprika, cayenne pepper, cumin, turmeric, cinnamon, saffron, salt and pepper and rub it into the chicken. 2. Heat the oil in a large pan. 3. Add the chicken and brown on all sides and set aside. 4. Add the onion, and saute for 3 minutes. 5. Add the garlic and ginger and saute until fragrant, about a minute. 6. Add the water and chicken, cover and simmer for 15 minutes. 7. Add the preserved lemon, olives, harissa and honey and simmer, covered, for 25 minutes. 8. Remove from heat and mix in the parsley and cilantro

MOROCCAN LAMB OR BEEF TAGINE WITH PEAS AND ARTICHOKES RECIPE

Steps:

• Gather the ingredients.
• Combine meat, onions, garlic, olive oil, parsley, cilantro, and spices (except for the saffron) in a pressure cooker or wide, heavy-bottomed pot. Cook over medium to medium-high heat, uncovered, for about 10 minutes, stirring several times to turn meat and brown it on all sides.
• Add about 3 cups of water, cover, and increase heat to high until pressure is achieved or liquids boil. Reduce heat to medium and cook with pressure for 25 minutes (or simmer conventionally for 40 to 60 minutes).
• Add peas, artichokes, and saffron. If liquids are not level with vegetables, add a little more water. Cover, bring back to pressure and cook for 12 to 15 minutes (or simmer for 25 to 30 minutes) until vegetables are tender. Check seasoning and If necessary, reduce liquids until a rich sauce has formed.
• Serve with Moroccan bread for scooping up meat and vegetables.
• Gather the ingredients.
• If using freshly shelled peas, parboil for several minutes; drain, and set aside.
• Coat base of tagine with a little olive oil. Slice an additional onion into rings and distribute rings on bottom of tagine.
• In a bowl, mix meat with remaining olive oil, chopped onion, garlic, spices, and chopped cilantro and place over sliced onions. Add mixture to the tagine, taking care to arrange meat in middle.
• Surround meat with peas, then arrange artichokes all around.
• Swirl about 2 1/2 cups of water in bowl used for meat to "rinse" spices from sides of bowl, and add to tagine. Add a little more water if necessary to barely cover the peas.
• Close tagine and place over medium-low heat. (A diffuser is necessary if cooking over an electric burner and recommended for other heat sources as well.) Stay patient while tagine reaches a simmer-it could take some time. Once liquids have reached a simmer, continue cooking tagine for about 3 hours, checking liquids once or twice in the last hour of cooking and adding a little bit more water only if you feel it's necessary.
• The tagine is done when you can easily break meat apart with fingers. If necessary, continue simmering uncovered to reduce sauce.
• Garnish as desired with strips of preserved lemon. Serve dish directly from tagine with Moroccan bread on the side for scooping up meat and veggies.

ARTICHOKES AND PRESERVED LEMONS WITH HONEY AND SPICES

Steps:

• Heat the garlic in the oil for a few seconds only, stirring. Take the pan off the heat and add the ginger, turmeric, lemon juice, honey, and preserved lemons. Put in the artichoke bottoms and add a little more than a cup of water and some salt. Cover, and simmer for about 15 minutes, or until the artichokes are tender, turning them so that every part gets to cook in the liquid, and adding a little water if necessary. Remove the lid to reduce the sauce at the end.
• Have ready a bowl of water acidulated with the juice of 1/2 lemon or 2-3 tablespoons vinegar to drop the artichokes into as soon as they are prepared so that they don't discolor.
• TO PREPARE BABY-ARTICHOKE HEARTS with small globe artichokes, pull off the tough outer leaves so that you are left with the pale inner heart. With a small sharp knife, peel the stems and trim them, leaving about 1 inch. Slice off the spiky tops and cut the artichokes in half from tip to stalk.Then scoop out the chokes with a pointed spoon. Drop into the acidulated water.
• TO PREPARE BOTTOMS OF LARGE ARTICHOKES, cut off the stems at the base and trim off all the leaves and any hard bits around the base with a sharp knife. Remove the chokes with a pointed knife. Drop into the acidulated water.

ARTICHOKES AND PRESERVED LEMONS WITH HONEY AND SPICES

Steps:

• Remove the peel from the preserved lemons and cut into strips (I ran it through the garlic press to distribute the flavor more evenly).
• Heat the garlic in the oil on medium heat for a few seconds, stirring.
• Add the rest of the ingredients and stir to combine.
• Cover and simmer for 15 minutes, or until artichokes are tender, turning occasionally for even cooking.
• Add a little water if necessary, or remove the lid to reduce the sauce.