1. Set up heat & prep aromatics
   
   • Light a charcoal grill (traditional) or prepare a stovetop with a heat diffuser.
   • 3 garlic cloves, crushed; mix with 3 Tbsp vegetable oil and set aside.
2. Season the lamb & start the tagine
   
   • ~1 kg lamb (leg/shoulder pieces). Add to tagine with the garlic-oil mix and 2 tsp salt.
   • Spice: 2 tsp turmeric, ½ tsp black pepper, 1½ tsp ground ginger, 1 tsp paprika.
   • Optional saffron: bloom a small pinch in ½ cup hot water and keep for later. Cover the tagine and let the meat warm through in the spices.
3. Onion & parsley base
   
   • Finely chop 1 medium white onion; add to the tagine. Cover briefly.
   • Add a small bunch of parsley (leaves + stems), finely chopped. Mix, cover again.
4. Prep the artichokes (prevent browning)
   
   • Trim to the hearts; keep in water with a lemon slice to stop oxidation.
   • If using fresh: remove choke if present; keep hearts whole or halved.
5. Build the tagine & add liquids
   
   • Rinse the spoon/bowl used for spices with hot water and pour into the tagine (about 120–180 ml total). Add the bloomed saffron liquid if using.
   • Nestle in 6 artichoke hearts and scatter in green peas to fill the gaps (~150–200 g).
   • Add ¼ preserved lemon (rind, finely chopped). Taste the sauce; adjust with a pinch of salt and pepper.
6. Slow cook, then reduce
   
   • Cook covered over gentle heat (charcoal or low stovetop). Check occasionally; if liquid runs low, add a splash of hot water.
   • When lamb and artichokes are tender, uncover and reduce to a glossy, concentrated sauce. Serve hot.

    Notes & Swaps

• Lamb cuts: Shoulder or leg cubes work well; include a few bone-in pieces for body.
• Artichokes: Frozen hearts are fine—add from frozen and extend cooking a few minutes.
• Saffron: Skip color cubes; real saffron (pinch, bloomed) adds aroma without artificial taste.
• Heat source: Charcoal gives gentle, even heat. On stovetop, always use a diffuser to protect the clay.
• Peas: Green peas are traditional here; fava or green beans also work.
• Finish: A few red or green olives at the end are classic; a drizzle of extra-virgin olive oil before serving is lovely.
• Serving: With Moroccan bread to scoop; keep sauce slightly loose for dipping.