Tagine with artichokes and peas recipe

Tagine for 6-8 people

Preparation: approx. 30 minutes.

Roasting time: approx. 2 hours.

Delicious and tasty Tagine

Here is a super delicious Tagine. I love the sweetness from the carrots and the peas and the slightly sour, soft taste from the artichokes. You can make the dish with beef, veal or lamb and serve bulgur, rice, couscous or maybe just some bread. You can also add potatoes to the tagine itself, so you don't need extra accessories.

Tagine or Tajine, both spellings are often used. Tagine comes from Berber and means clay dish. The clay dish has a cone-shaped lid and is a widely used way of preparing food in Morocco. It works like a frying pan, where the food simmers inside the dish and the steam is only led out through a small hole at the top of the cone-shaped lid - the lid's "chimney".

If you choose the beautiful green mottled Tagine that fits dishes, bowls and plates in the same series, you can both prepare the dish directly in the oven and as a serving dish.

There are many different recipes where you can use everything from fish, chicken, beef and lamb and with many different kinds of vegetables and spices. It is really only the imagination that sets the limits.

For 4 people

600 grams of meat: beef, veal or lamb

2 onions

3 cloves of garlic

2 carrots

300 grams of green peas

6-10 artichoke hearts (available in glass)

1-2 teaspoons cumin

1-2 teaspoons of turmeric

1 teaspoon of cinnamon

1-2 teaspoons of ginger

1 handful of chopped parsley

1 beef bouillon cube and 1 large glass of water

Oil for frying

Season with salt and pepper and add more of the above spices to taste

1. Cut the onion and garlic into small cubes and brown them in a little oil.
2. Brown the pieces of meat and add all the spices.
3. Add carrots and peas.
4. Then add water, broth and chopped parsley and let it simmer for a short time.
5. Then pour the dish into a Tagine and add the artichoke hearts.
6. Place your Tagine in the oven with the lid on at 150-170 degrees for an hour or longer (can also be placed on the grill at a low flame). If you have bought the white Tagine and have a gas burner, you can also let it simmer over the gas burner, whereas if you have bought the green one, you must stick to an oven or gas grill, as only the white tagines can withstand direct fire .

Serve with bulgur, couscous, rice or bread.

Bon appetite!

After you try this Tagine with Artichokes and Peas, you can try one of my other tagine recipes. Find them here.

If you want to know more about the origin of the tagine, read my blog post about it. Here you will find e.g. an original tagine recipe from the 13th century. Read it here.