Vegetable Tagine With Preserved Lemons (Tajine Bil Khodar Wa Limoon Mikhali)

• 2 preserved lemons, in water, divided
• 1 teaspoon extra-virgin olive oil
• 2 1/3 cups finely chopped yellow onion (about 2)
• 2 cups boiling organic vegetable broth (such as Emeril's)
• 1 cup hot water
• 1/4 teaspoon kosher salt
• 1 pound carrots, peeled and chopped into 1-inch pieces
• 1/2 pound turnips, peeled and chopped into 1-inch pieces
• 1/2 pound Yukon gold potatoes, peeled and cut into 1 1/2-inch chunks
• 1/2 pound sweet potatoes, peeled and cut into 1 1/2-inch chunks
• 1 (2-inch) cinnamon stick
• 1 (9-ounce) package frozen artichoke hearts, thawed

1. Dice 1 lemon into 1/4-inch pieces; set aside. Slice the remaining lemon into 1/4-inch-thick slices; set aside.
2. Heat oil in a large Dutch oven over medium heat. Add onion to pan; saute 5 minutes or until soft. Add broth and next 8 ingredients (through cinnamon stick); bring to a boil. Cover, reduce heat, and simmer 30 minutes or until vegetables are tender. Add diced lemon and artichokes to pan; simmer 5 minutes. Discard cinnamon stick. Garnish with lemon slices.

preserved lemons, extravirgin olive oil, yellow onion, boiling organic vegetable broth, water, kosher salt, carrots, gold potatoes, sweet potatoes, cinnamon stick

Taken from www.myrecipes.com/recipe/vegetable-tagine-with-preserved-lemons-tajine-bil-khodar-wa-limoon-mikhali (may not work)