Fennel, Artichoke and Potato Tagine

• 3 tablespoons avocado or olive oil
• 2 red onions, cut into eighths
• 2 cloves garlic, coarsely chopped
• 1 slice candied ginger, finely chopped
• 1 tablespoon Middle Eastern or Moroccan spice blend
• 1 large sweet potato, cut into lengthwise into wedges
• 2 cups fennel bulb, diced
• 1 14-ounce can artichoke hearts, drained and cut in half
• 1 cup Feta cheese, crumbled or finely diced
• 1/2 cup sesame seeds, toasted or plain

1. In the bottom of a flameproof tagine or large heavy pan, heat oil over medium heat.
2. Add red onions, garlic, ginger and spice blend and cook, stirring, for 5 minutes.
3. Add sweet potato, fennel and artichokes.
4. Cover with tagine lid, reduce heat to low and simmer, stirring occasionally, for 15 to 20 minutes or until vegetables are tender.
5. Toss vegetables with feta cheese.
6. Garnish with sesame seeds.

avocado, red onions, garlic, candied ginger, eastern, sweet potato, fennel bulb, hearts, feta cheese, sesame seeds

Taken from www.foodrepublic.com/recipes/fennel-artichoke-and-potato-tagine/ (may not work)