1. Prep the cardoon (horchef)
   
   • Use 3 stems cardoon. Trim ends, separate ribs, shave the ridged sides and tough edges.
   • Cut into 8 cm / 3″ sticks. Peel to remove as many fibrous strings as possible.
   • Drop into a bowl of water acidulated with the juice of 1 lemon to prevent browning.
2. Parboil the cardoon
   
   • In a pot: drained cardoon, 1 chopped medium onion, 1 tsp turmeric, 1 tsp ginger, 1 tsp salt, ¼ tsp black pepper.
   • Cover with water and boil on high until just tender, 40–45 min. Reduce the liquid; reserve 3–4 Tbsp of this broth.
   • Set cardoon aside; keep warm.
3. Start the tagine base (lamb)
   
   • Set a heat diffuser under the tagine. Brush the base with 1½ Tbsp vegetable oil + 1½ Tbsp olive oil.
   • Add lamb pieces (neck/back/shoulder). Sear ~3 min/side to render some fat.
   • Season both sides with 1 tsp salt, 1 tsp turmeric, 1 tsp ginger, and ¼ tsp black pepper.
   • Cook 8 min, then add 3 crushed garlic cloves and 1 thinly sliced onion. Nestle onion under meat, cover, cook 7 min (gentle simmer).
4. Fragrance & herbs
   
   • Add ¼ preserved lemon (rind, finely sliced).
   • Add 1½ Tbsp chopped parsley + cilantro (mixed).
5. Add cardoon & finish
   
   • Pour in the reserved 3–4 Tbsp cardoon broth.
   • Add the parboiled cardoon sticks and 10–12 red (or green) olives.
   • Simmer uncovered until the sauce is thick, glossy, and reduced, and the lamb is tender. Adjust salt.
6. Serve
   
   • Spoon sauce over lamb and cardoon. Garnish with extra herbs or preserved lemon slivers.
   • Serve hot with warm Moroccan bread (khobz).

     Notes & Swaps

• Cardoon prep: Peel generously—strings make it tough. Keep pieces in lemon water to prevent oxidation.
• No preserved lemons? Substitute thin lemon zest + a squeeze of juice and an extra pinch of salt.
• Lamb cuts: Neck, shoulder, or rib/back pieces with bone give best flavor. Beef shank works in a pinch (longer simmer).
• Olives: Use cured red/green olives; rinse if very salty.
• Heat management: Keep a diffuser under the tagine. If the base darkens, lower heat or add a spoon of broth—not water.
• Make-ahead: Cardoon can be parboiled up to 2 days ahead (refrigerated in its broth).
• Serving ideas: Great with plain couscous or rice if you don’t have khobz.