ARTICHOKE, GREEN PEAS AND PRESERVED LEMON

 

This formula is such a plate of mixed greens adaptation of the Artichoke, infant potato and safeguarded lemon tagine that is in my cookbook Casablanca. We proposed to make the entire tagine however then chose at last to make a brisk and simple variant of it (short the potatoes) and the    serving of mixed greens structure tastes similarly on a par with the tagine one! When you have all    the fixings close by, the serving of mixed greens is prepared in a matter of seconds, too soothing and fragrant.

INGREDIENTS

 

3 tablespoons olive oil

2 garlic cloves, peeled and crushed

2 small preserved lemons, flesh and rind finely chopped

½ teaspoon ground turmeric

½ teaspoon ground ginger 200G frozen green peas

2 tablespoons finely chopped coriander

¼ teaspoon salt, or more to taste Generous pinch ground black pepper

200G drained precooked artichokes, roughly chopped 60g drained red-brown olives, such as Kalamata, pitted and roughly chopped

 

METHOD

 

•  Heat the olive oil in an enormous pot over a medium warmth. Blend in the garlic, safeguarded lemon, ground turmeric and ground ginger and fry for a moment until the oil is fragrant.

 

•  Stir in the green peas, coriander, salt and pepper and give a decent mix to the substance of the container. Spread the container and leave until the green peas are completely cooked, around 4 minutes. Blend in the artichokes and Kalamata olives, taste and alter the flavoring with salt if essential. Serve warm or cold, as wanted.