Artichokes and Preserved Lemons With Honey and Spices
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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.
- Ready In:
- 25mins
- Serves:
- Units:
ingredients
- 3 garlic cloves, minced
- 3 tablespoons extra virgin olive oil
- 1 cup water
- 1⁄2 teaspoon ginger
- 1 pinch turmeric
- 3 tablespoons lemon juice
- 2 tablespoons honey
- 1 1⁄2 preserved lemons
- 1 cup water
- 1 lb artichoke bottom
- 1⁄2 teaspoon salt
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 MADE WITH LOVE BY
@Sass Smith
Contributor
@Sass Smith
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"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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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.
