Artichoke tagine pairs tender lamb with artichoke hearts and green peas, brightened at the end with preserved lemon — a springtime combination that leans lighter than the heavier winter tagines. The peas and artichokes both cook quickly, so this one comes together faster than most.

A Springtime Tagine

Fresh or frozen artichoke hearts both work here, since they simmer just long enough to turn tender without falling apart. The preserved lemon stirred in near the end is what lifts the whole dish, the same trick that works across nearly all of my tagines.

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.