Lamb Tagine With Cardoons (Kharchouf). A delicious, savory dish of fall apart lamb and tender cardoons.⁣ ⁣ 2 large bunches of cardoons⁣ 1 lemon, halved ⁣ 2.25 lbs bone in lamb shank, cut into pieces ⁣ 4 T olive oil ⁣ 1 onion, grated⁣ 2 cloves of garlic, grated⁣ 1 t ground ginger⁣ 1 t ground turmeric⁣ 1/2 t ground black pepper ⁣ Pinch of saffron soaked in 3T hot water ⁣ 1/4c chopped parsley ⁣ 2T freshly squeezed lemon juice⁣ 1/2c mina purple olives⁣ 1 mina preserved lemon ⁣ Salt to taste ⁣ ⁣ Heat a large dutch oven over medium heat. Add olive oil, lamb, onion, ginger, turmeric, black pepper, salt and saffron water. Cook over medium heat for 5-7 minutes, tossing the meat to coat in spices. Add garlic and cook for another minute. Add enough water to cover along with parsley and the pulp from half of a preserved lemon. Bring to boil, reduce to simmer, cover and cook over low heat for about 20 minutes while preparing the cardoons. ⁣ ⁣ Start by squeezing the juice from each lemon half i...