Moroccan Meat Tagine with Artichokes & Peas: A Springtime Classic. Fork tender meat topped with savory artichokes & sweet peas. Ingredients: 2.25 lbs beef, veal or lamb stew meat (bone-in, shoulder or shank) 1 large onion, finely chopped 5T Moroccan olive oil 1t ground ginger 1t turmeric 1/2t black pepper 3 garlic cloves, minced 1 pinch of saffron threads, soaked in 2 tbsp warm water 4-5 large artichokes 1.5c fresh or frozen peas 2T finely chopped parsley 2T finely chopped cilantro 1/2 preserved lemon, cut into 4 pieces, plus extra for garnish 1T fresh lemon juice Salt, to taste Moroccan purple beldi olives, for garnish In a Dutch oven or heavy-bottomed pot set over medium heat, add meat, onion, spices, olive oil, garlic and salt. Stir to coat the meat and cook for a few minutes, turning the meat occasionally. Add saffron water and cook for another minute before adding just enough hot water to barely cover the meat. Bring to boil, reduce to simmer, cover and cook until meat is f...