Moroccan Tagine of Fava Beans (Ful) and Artichokes
"Tagines with fava beans are usually prepared as family meals, but the addition of artichoke hearts makes this particular dish elegant enough for company. Ginger and preserved lemon give the sauce its robust, tangy flavor. Fresh fava beans and artichoke hearts are recommended. See How to Clean Artichoke Bottoms and Hearts if you've never worked with fresh artichokes. This tagine recipe is modified for a pressure cooker. If using a Dutch oven or pot, double the cooking times and add water as necessary during cooking. The prep time below doesn't include shelling the beans or cleaning the artichokes. Serves 4...."
INGREDIENTS
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1/2 kg (about 1 lb.) lamb, beef or goat, cut into 3" or 4" pieces
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1 medium onion, chopped
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3 cloves garlic, finely chopped
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1 1/2 teaspoons ginger
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1 1/2 teaspoons salt
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1 teaspoon turmeric (or 1/4 teaspoon Moroccan yellow colorant)
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1 large handful of fresh cilantro, finely chopped
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1 large handful of fresh parsley, finely chopped
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1/4 cup olive oil
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1/4 cup vegetable oil
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1/2 kg (about 1 lb.) shelled fava beans (approx. 3 lb. in the pod)
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8 artichoke hearts
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1 preserved lemon, quartered and seeds removed
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1 large handful of red olives
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