Artichokes and Preserved Lemons With Honey and Spices

"This is a Moroccan dish, good served hot or cold, from Claudia Roden's New Book of Middle Eastern Food. She recommends frozen artichoke bottoms. This tastes quite strongly of preserved lemons, so consider yourself warned if you're not a lemon fan."
 
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Ready In:
25mins
Ingredients:
11
Serves:
4
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ingredients

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directions

  • Remove the peel from the preserved lemons and cut into strips (I ran it through the garlic press to distribute the flavor more evenly).
  • Heat the garlic in the oil on medium heat for a few seconds, stirring.
  • Add the rest of the ingredients and stir to combine.
  • Cover and simmer for 15 minutes, or until artichokes are tender, turning occasionally for even cooking.
  • Add a little water if necessary, or remove the lid to reduce the sauce.

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RECIPE SUBMITTED BY

I am a web producer and copy editor at an online newspaper. Many of my favorite foods are down-home Southern comfort food like my grandmother and mother made, but I also live in an ethnically diverse area and have been able to learn a lot about different styles of cooking. I especially like Asian, Mediterranean and Indian food. I'm working on learning to cook Indian food and I'm discovering that, like most traditional cuisines, it involves a lot of long complicated processes and a lot of intuition and background knowledge on the part of the cook. Hope I can begin to grasp some of that knowledge eventually.
 
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