Wild Artichoke Tajine
- 1 cup olive oil
- 4 bay leaves
- 3 stems marjoram
- 1 tablespoon cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon black pepper
- 1 generous pinch saffron
- Salt
- 2 cloves garlic, thinly sliced, plus 2 more, thinly sliced
- 3 cups water
- 2 pounds lamb shoulder, trimmed and cut in 4 by 4 inch chunks with bone removed
- 1 large red onion, sliced
- 12 very small wild artichokes, inedible portions removed
- 20 Spanish green olives
- 1 lemon, juiced
- 1 preserved lemon
- If using a tajine: Mix the oil, herbs, spices, salt, 2 cloves the garlic, and water in a bowl.
- Rub the lamb with 1/2 of the oil mixture.
- Place the lamb mixture in the bottom of the tajine.
- Top with onions and remaining garlic.
- Surround the lamb with the artichokes, then cover the lamb and artichokes with the rest of the oil mixture.
- Close the tajine with the conical top, then cook on the stovetop at medium heat for 1 1/2 to 2 hours.
- Uncover the tajine, garnish with olives, lemon juice, and slices of the preserved lemon.
- If cooking in a pot: Use the heaviest pot available.
- Preheat slowly over stove at medium heat.
- Add the olive oil, braise the lamb in oil until slightly brown, and then add the onion and garlic.
- Stir well for few minutes.
- Add the herbs, spices, and water.
- Season, to taste.
- Cook for 10 minutes.
- Put in the artichokes and the olives.
- Continue cooking for another 35 minutes.
- Remove the artichokes, turn the fire to low, and simmer the sauce for 15 minutes.
- Serve on a large platter.
- Place lamb in center, then garnish with artichokes then olives.
- Top with remaining sauce.
- Follow with lemon juice and preserved lemon.
- Serve hot.
olive oil, bay leaves, marjoram, cumin, turmeric, black pepper, generous, salt, garlic, water, lamb shoulder, red onion, wild artichokes, green olives, lemon, lemon
Taken from www.foodnetwork.com/recipes/wild-artichoke-tajine-recipe.html (may not work)