1. Prep aromatics & preserved lemon
   
   • Roughly chop 2 medium onions.
   • Finely chop ½ preserved lemon (rind).
   • 2 Tbsp mixed parsley & cilantro, chopped.
2. Crush & prep garlic
   
   • Trim, peel, and roughly chop 4 garlic cloves (smash with the knife to release oils).
3. Sear the lamb
   
   • On medium-high heat add 2 Tbsp olive oil to a wide pan or tagine base.
   • Sear lamb pieces (about ~1 kg) for 2 min per side until lightly browned.
4. Onions in, start the stew base
   
   • Add 1 tsp sea salt and all the onions; toss to coat the lamb.
   • Cover and simmer 7 min on medium-low.
5. Add garlic, herbs & preserved lemon
   
   • Add the chopped garlic, 2 Tbsp parsley/cilantro, and ½ preserved lemon; stir.
   • Cover and cook another 7 min.
6. Spice it
   
   • Stir in: 1 tsp black pepper, ½ Tbsp ground ginger, 1 Tbsp turmeric.
   • Cover and cook 7 min to bloom the spices.
7. Add liquid & braise the lamb
   
   • Pour in 300 ml hot water. Scrape the bottom to release fond.
   • Cover and cook 45 min gently (low simmer).
8. Clean the artichokes (while lamb cooks)
   
   • Trim stems; cut each artichoke halfway across; peel off outer petals.
   • Spoon out the choke; trim green parts to reveal the heart.
   • Immediately submerge hearts in cold water with lemon juice to prevent oxidation.
9. Add artichoke hearts & peas
   
   • Nestle the hearts straight into the sauce (not on top of meat) for faster cooking.
   • Add ~45 g green peas (about 1.5 oz), then pour in 150 ml hot water.
   • Cover and cook 15 min.
10. Glaze, finish & reduce
    
    • Spoon some sauce over the artichokes; add a handful of red or green olives.
    • Optional heat: lay whole chilies on top to steam (easy to remove for others).
    • Cover and cook 10 min, then uncover and reduce until the sauce is glossy and flavorful. Serve.

   Notes & Swaps

• Lamb cuts: Shoulder/leg chunks or ribs; include a few bone-in pieces for body.
• Artichokes: Fresh taste best; high-quality frozen hearts work—add from frozen and extend a few minutes.
• Liquid: Keep it minimal—tagine flavors concentrate. Add only hot water in small splashes.
• Saffron (optional): A small pinch bloomed in hot water adds depth (skip artificial “saffron” cubes).
• Peas: Green peas are classic here; fava or green beans are fine alternatives.
• Heat source: Low, steady heat is key. On stovetop, use a diffuser to protect clay.
• Serving: With warm Moroccan bread; sauce should be thick but spoonable.