Moroccan food, especially the tagines, are close to our heart. Or rather more accurately, close to our palates and our stomachs. The cuisine uses a lot of the same spices; coriander, cumin, saffron, mint etc but in different ways and combinations. And the zing of the preserved lemons is a joy to the tastebuds. So whenever we feel like have something nice, but not Indian, one of our defaults is a Moroccan tagine. I’ve got a couple of books on Moroccan food and have enjoyed working my way through most of the recipes.
I’ve adapted this particular one from ‘The Moroccan Collection‘ by Hilaire Walden. The cooking process was fairly standard for a tagine, some attention up front and then a little peek every now and then while it simmers away. The result was very nice and because of the artichokes, something slightly different than usual.