Artichoke and Fava Tagine

Ingredients

• 6artichoke bottoms, cleaned
• 400 g (14 oz)shelled fava beans, peeled
• 1onion, sliced
• 1 tspginger
• pinchsaffron
• 1lemon
• 1/4, optionalpreserved lemon
• 4 tbspolive oil
• 1 handfulcilantro, chopped
• 3/4 tspsalt

Method

1. In a large, heavy-bottomed pot or tagine, heat 4 tablespoons of olive oil over medium heat. Add the sliced onion and cook, stirring occasionally, until the onion becomes soft and translucent, about 5 to 7 minutes. This will form the aromatic base of your tagine.
2. Sprinkle in 1 teaspoon of ginger, a pinch of saffron, and 3/4 teaspoon of salt. Stir well to coat the onions with the spices, releasing their flavors into the oil. You should notice a fragrant aroma as the spices bloom.
3. Gently place the 6 cleaned artichoke bottoms into the pot. Squeeze the juice of 1 lemon over them, ensuring they are evenly coated to prevent discoloration. Add just enough water to barely cover the artichokes, then cover the pot with a lid and let them cook for about 15 minutes. The artichokes should begin to soften but still hold their shape.
4. Uncover the pot and add 400 grams of peeled fava beans and 1/4 preserved lemon, if using. Stir gently to combine, being careful not to break the artichokes. Cover again and allow to cook for an additional 12 to 15 minutes. The fava beans should be tender and the artichokes fully cooked but not mushy.
5. Remove the lid and sprinkle a handful of chopped cilantro over the dish. Stir gently to distribute the cilantro, which will add a fresh, herbal note. Serve the tagine hot, accompanied by bread to soak up the flavorful sauce.