Dinner Meat Moroccan Recipes Moroccan Tajine and Main Dishes

Beef Tajine with Artichoke Hearts and Green Peas

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 Beef Tajine with Artichoke Hearts and Green Peas is my mom’s favorite Tajine. I remember her making it for us every time Artichokes were in season. In Morocco we always pick the vegetables for the Tajine based on what is available in season. Although I have to admit that I’d rather buy the frozen Artichoke hearts. I can’t imagine spending 20-40 minutes just peeling artichokes. In fact, if it weren’t for the frozen artichoke hearts, I would not even attempt to make this dish. Call me lazy, but I can find much better stuff to do, than peeling artichoke hearts. 🙂

Anyways, I thought I’d share this recipe to show you a new way to cook artichoke hearts. If you like them in a salad, dip or casserole, you will love them with beef Tajine since they absorb so much flavor from the beef stock and the lemon juice.

The method of cooking this dish is very similar to the Beef Tajine with Potatoes and Olives, except that I am using artichoke hearts and green peas instead of potatoes and olives.  In fact most of the Moroccan Tajines use the same cooking method, you just need to adjust the seasoning based on the vegetables you will be cooking with.

I hope you get to try this recipe and enjoy it!

Prep time: 15 minutes

Cook time: 2 Hours

Serves: 6

Ingredients:

2 lbs Beef Shanks
2 tbsp of Olive Oil
1/2 Onion Chopped
2 Cloves of minced garlic
1 Small Tomato Peeled and Diced
1 tsp of Ground Ginger
1/2 tsp of Saffron Threads
1 Cup of Frozen Green Peas
1 lb of Frozen Artichoke Hearts
Juice of 1 lemon
Salt and Pepper to taste

Directions:

1

In a medium size pot or Dutch oven, place the meat, onions, olive oil, garlic, salt and pepper, and all the spices. Mix well and place the pot over medium heat to brown the meat.

2

Brown the meat on both sides as the picture shows. This is a very important step and it might take up to 20 minutes. You want to be patient. This browning process will actually allow the flavors of the onion and spices to penetrate the meat.

3

Once the meat is nicely browned up and the onions have reduced, add the tomatoes and cook for another 5 minutes.

5

Add 4 cups of water cover the pot and let it cook for 1 hour to 1.5 hours until the meat is fork tender.

6

After a 1 to 1.5 hours of cooking, the meat should be fork tender and stock should have reduced.

7

Add the artichoke hearts and lemon juice. Cover the pot and cook for 10 minutes or until the artichoke hearts are fork tender but still have a bit of resistance. Unlike the Beef Tajine with Potatoes and Olives, you won’t need to add any water once the beef is done. The remaining stock should be enough to cook the artichoke hearts and green peas because the don’t absorb as much water like the potatoes do.

8

Add the frozen green peas and simmer for about 3-5 minutes, just enough to heat them through. If you over cook the green peas, or you’ll end up with green peas soup. You want the green peas to have a little bite.

9

This is what the Tajine should look like when it is done.

0 Serve the Beef Tajine hot, and enjoy with bread!

Beef Tajine with Artichoke Hearts and Green Peas
 
Prep time
Cook time
Total time
 
Loubna El Maziati:
Serves: 6
Ingredients
  • 2 lbs Beef Shanks
  • 2 tbsp of Olive Oil
  • ½ Onion Chopped
  • 2 Cloves of minced garlic
  • 1 Small Tomato Peeled and Diced
  • 1 tsp of Ground Ginger
  • ½ tsp of Saffron Threads
  • 1 Cup of Frozen Green Peas
  • 1 lb of Frozen Artichoke Hearts
  • Juice of 1 lemon
  • Salt and Pepper to taste
Directions
  1. In a medium size pot or Dutch oven, place the meat, onions, olive oil, garlic, salt and pepper, and all the spices. Mix well and place the pot over medium heat to brown the meat.
  2. Brown the meat on both sides. This is a very important step and it might take up to 20 minutes. You want to be patient. This browning process will actually allow the flavors of the onion and spices to penetrate the meat.
  3. Once the meat is nicely browned up and the onions have reduced, add the tomatoes and cook for another 5 minutes.
  4. Add 4 cups of water cover the pot and let it cook for 1 hour to 1.5 hours until the meat is fork tender.
  5. Add the artichoke hearts and lemon juice. Cover the pot and cook for 10 minutes or until the artichoke hearts are fork tender but still have a bit of resistance.
  6. Add the frozen green peas and simmer for about 3-5 minutes, just enough to heat them through.
  7. Serve the Beef Tajine hot, and enjoy with bread!

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