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    Tagine of peas and artichoke hearts




    • 12Artichoke hearts

    • 500g Peas

    • 1 onion

    • 2 garlic cloves

    • 2tbsp. tablespoon Oil

    • 25g Butter

    • 1 tbsp. tablespoon ras el hanout

    • 1 pinch 4 spices

    • 2Pieces of sugar

    • 1 vegetable stock cube

    • 3 or 4 sprigs of parsley

    • 1 lemon (optional)

    Preparation steps

    1. Fry the chopped onion in the butter and oil mixture.
    2. Add a finely minced garlic clove.
    3. When the onion is softened, add the artichoke bottoms and the peas (frozen for me).
    4. Coat them well in the fat then add the spices.
    5. Salt and pepper according to your taste.
    6. Add the vegetable broth and the sugar then cover with water.
    7. Let cook covered for 25 minutes.
    8. Remove the lid and let the sauce reduce for ten minutes.
    9. Just before serving, sprinkle with chopped parsley and the second finely chopped clove of garlic.
    10. Offer lemon wedges to serve with the tagine.
    Internet user recipe Hélène Baron Dexet

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