Directions:
- Make a mixture of 2 Tbsp.
- Olive oil, ginger, saffron, and garlic.
- Bath the meat pieces in the mixture until all sides are coated.
- Put 1 Tbsp.
- Olive oil in the center of the tagine and place the meat pieces on top of it.
- Clean the artichoke, take out the leaves and the core and only use the heart.
- Skin the preserved lemon.
- Place artichokes on top of the meat.
- Scatter olives on the tagine and then the skin of the preserved lemon.
- Squeeze the pulp from inside the lemon all over the vegetables.
- Add 1/2 cup water.
- Place in a preheated oven at 300 F.
- For 2 1/2 hours checking every 45 minutes for tenderness of artichokes and until water dries out.
- Then add the green peas and cook for 10 more minutes.
- (If using fresh green peas, make sure they have been boiled in salted water for 10 minutes before adding to tagine.) Serve with couscous.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 936.98 Kcal (3923 kJ) | ||
| Calories from fat | 467.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 51.98g | 80% | |
|---|---|---|---|
| Cholesterol | 110.35mg | 37% | |
| Sodium | 2432.75mg | 101% | |
| Potassium | 1537.6mg | 33% | |
| Total Carbs | 72.94g | 24% | |
| Sugars | 18.82g | 75% | |
| Dietary Fiber | 21.85g | 87% | |
| Protein | 48.89g | 98% | |
| Vitamin C | 35mg | 58% | |
| Iron | 7.7mg | 43% | |
| Calcium | 195mg | 19% | |
| Amount Per 100 g | |||
| Calories | 141.93 Kcal (594 kJ) | ||
| Calories from fat | 70.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.87g | 80% | |
|---|---|---|---|
| Cholesterol | 16.72mg | 37% | |
| Sodium | 368.51mg | 101% | |
| Potassium | 232.91mg | 33% | |
| Total Carbs | 11.05g | 24% | |
| Sugars | 2.85g | 75% | |
| Dietary Fiber | 3.31g | 87% | |
| Protein | 7.41g | 98% | |
| Vitamin C | 5.3mg | 58% | |
| Iron | 1.2mg | 43% | |
| Calcium | 29.5mg | 19% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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