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Morrocan   -   Tagine Batata, Jilbana, Wa Kelbkok   adapted from North Africa by Kitty Morse

  • 1 Can Artichoke Hearts -- drained
  • 2 Medium Lemon
  • 4 Tablespoons Parsley -- finely chopped
  • 3 Tablespoons Cilantro -- finely chopped
  • 1 Pinch Saffron
  • 1 Teaspoon Turmeric
  • 2 Pounds Red Potatoes -- wedged
  • 2 Tablespoons Olive Oil
  • 1 Medium Onion -- finely chopped
  • 2 Cups Vegetable Broth
  • 10 Ounces Frozen Peas
  • Salt And Pepper -- to taste
  • Parsley -- for garnish
Directions Squeeze lemon over artichoke hearts. In large bowl, place parsley, cilantro, saffron, and turmeric. Stir and then add potatoes. Set aside. In dutch oven, heat olive oil and cook the onion until well browned about 6 minutes. Reduce heat to medium and add potatoes and broth. Cover and cook until potatoes are tender about 20 minutes. Add artichoke hearts and peas. Season with salt and pepper. Cook until hearts are heated through about 8 minutes. Serve over rice or couscous.
Serves 4
Time to Make 0:00

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