# @dinnerswithdave on YouTube - **Type:** Video - **Original URL:** https://youtube.com/watch?v=Vb2_2qtDr5o - **Gondola URL:** https://gondola.cc/posts/65389954-dinnerswithdave-youtube - **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/a09c195f1e.jpg - **Posted:** 2025-05-09T16:01:44.000+00:00 - **Account Owner:** DinnersWithDave (@dinnerswithdave) — https://gondola.cc/dinnerswithdave ## Caption 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 fork tender, about 2.5 hours for beef shank. Check occasionally and add water if necessary to ensure the meat is always cooking in liquid. Once tender, carefully remove the meat from the pot and place in a serving tagine. To the same pot with the flavorful broth, add the artichoke bottoms, peas, chopped parsley and cilantro, preserved lemon and fresh lemon juice. Cover and cook for 8-12 minutes until the artichoke hearts are tender. Uncover and reduce sauce to desired consistency. Adjust seasoning if needed. Arrange artichokes and peas on top of the meat and pour over remaining sauce. Garnish with extra preserved lemon and Beldi purple olives. Serve with crusty bread & enjoy! Pro Tips: If using fresh artichokes, soak the prepared artichokes in lemon water once cleaned to avoid browning. If using frozen peas, add them once the artichokes have just become tender and cook for an additional few minutes This tagine can be prepared in a pressure cooker using the same method to reduce cooking time. #moroccanfood #morocco #moroccanrecipes ## Stats - **Views:** 6,014 - **Likes:** 221 - **Shares:** 0 - **Comments:** 10 ## Tags moroccanrecipes, morocco, moroccanfood --- Copyright (c) Gondola