Artichoke Tajine with Peas

Here’s a traditional Artichoke and Pea Tajine recipe — a classic Moroccan dish that’s both flavorful and comforting. It’s vegetarian, simple, and perfect for spring when artichokes and peas are in season.

INGREDIENTS:

  • 4–6 fresh artichokes (or use frozen hearts, about 400g)
  • 2 cups fresh or frozen peas
  • 1 large onion, finely chopped
  • 2–3 cloves garlic, minced
  • 1 small bunch fresh parsley and/or cilantro, finely chopped
  • 1 tsp ground ginger
  • 1 tsp ground turmeric (or a few threads of saffron)
  • 1/2 tsp black pepper
  • Salt to taste
  • 1/4 cup olive oil
  • Juice of 1 lemon (plus more if using fresh artichokes)
  • 3 cups water or vegetable broth

METHOD:

Prepare the Artichokes (if using fresh):

  • Remove the tough outer leaves and trim the tops.
  • Cut the hearts into halves or quarters, depending on size.
  • Immediately soak them in water with lemon juice to prevent browning.

2. Make the Base:

  • In a large tajine or pot, heat olive oil over medium heat.
  • Add chopped onions and cook until soft and golden.
  • Add garlic, parsley/cilantro, ginger, turmeric, pepper, and salt.
  • Stir for a minute until fragrant.

3. Add Vegetables:

  • Add peas and drained artichoke hearts.
  • Mix everything gently to coat the vegetables in the spice mixture.

4. Simmer:

  • Pour in water or broth just to cover the vegetables.
  • Cover and simmer for about 30–45 minutes, until artichokes are tender and the sauce has reduced slightly.

5. Serve:

  • Taste and adjust seasoning. Add preserved lemon or olives if desired.
  • Serve hot with khobz (Moroccan bread) or couscous.

Bon appétit!

Would you like a version with meat (like lamb or chicken), or strictly vegetarian/vegan? Join us on a step-by-step recipe to make the perfect Moroccan Tajines at Fez Cooking School.

Mariem Trifi