Moroccan Stuffed Artichokes with Peas Tagine and Taktouka

This Moroccan recipe features a tantalizing combination of stuffed artichokes nestled in a flavorful pea tagine, complemented by a roasted vegetable salad known as Taktouka. Dive into this culinary journey, experiencing the rich textures and aromatic spices that Moroccan cuisine offers.

Ingredients

For Stuffed Artichokes

🌿 6 artichokes
🥩 500g minced meat Kofta/Viande Hachée
🧅 1 onion, grated and drained
🌿 1 bouquet of parsley, finely chopped
🧂 Cumin, turmeric, red pepper, salt
🥔 1 potato, grated
🫒 Olive oil for mixing stuffing
🥚 1 egg
🌾 White flour for coating
🧈 1 small piece of butter for searing
🍋 1/2 lemon for rubbing artichokes and boiling water

For Peas Tagine (Base)

🧅 1 onion, chopped
🧄 5 cloves garlic, whole
🫒 ¾ cup olive oil
🍃 500g green peas
🧂 Turmeric, black pepper, salt
🚰 Boiling water enough to cover ingredients

For Taktouka (Roasted Vegetable Salad)

🍆 1 eggplant
🌶️ 4 bell peppers red and green
🍅 4 tomatoes, diced
🧄 8 cloves garlic, minced
🫒 ¾ cup olive oil
🧂 Cumin, red pepper, black pepper, salt
🌶️ Nioura oil sweet paprika oil for drizzling

Instructions

1- Prepare the Stuffing:

• In a large mixing bowl, mix the minced meat, grated onion, parsley, cumin, turmeric, red pepper, salt, olive oil, grated potato, and egg.
• Blend well until all ingredients are incorporated.

2- Clean the Artichokes:

• Remove tough outer leaves from the artichokes, trim stems, and cut off tops.
• Halve and scoop out the fuzzy chokes. Rub with lemon to prevent browning.

3- Parboil Artichokes:

• Boil the artichokes with lemon peel until half-tender.
• Drain and cool.

4- Stuff and Coat:

• Fill artichoke halves with meat mixture, shaping into domes.
• Lightly coat with flour.

5- Sear the Artichokes:

• Heat a frying pan with butter and olive oil.
• Sear stuffed artichokes until browned. Remove and drain on paper towels.

Peas Tagine

1- Sauté Aromatics:

• In a pot, cook onion and garlic cloves in olive oil.

2- Add Peas and Seasoning:

• Add peas, turmeric, black pepper, and salt.
• Pour enough boiling water to cover and bring to a simmer.

3- Combine and Cook:

• Add seared artichokes, cover, and cook on low until peas and artichokes are tender, and sauce thickens.
• Garnish with parsley.

Taktouka Salad

1- Roast Vegetables:

• Grill eggplant and bell peppers over open flame.
• Peel and dice them.

2- Prepare Base:

• Sauté garlic in olive oil until fragrant.
• Add tomatoes and cook until water evaporates.

3- Season and Combine:

• Add spices and Nioura oil. Stir in vegetables.
• Mix thoroughly and cook until thick.

Prep Time: 45 minutes
Cook Time: 1 hour and 15 minutes
Total Time: 2 hours
Servings: 4
Calories per serving: ~350 (estimation)
Proteins: 20g
Fats: 18g
Carbohydrates: 30g
Equipment:

• Mixing bowl
• Frying pan
• Cooking pot
• Grill rack

Cooking Tips

• Squeeze water from the grated onion to avoid excess moisture in the stuffing.
• Use lemon to preserve the color of the artichokes.
• Sear the artichokes quickly for a tasty crust before they finish cooking in the tagine.

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Moroccan Stuffed Artichokes with Peas Tagine and Taktouka