Tagine With Artichokes And Green Peas/ طاجين القوق والبازلاء الخضراء - CookingWithAlia - Episode 861
Let's Prepare this amazing Tagine With Artichokes And Green Peas!
RECIPE:
INGREDIENTS:
500 grams (1 pound) beef or lamb, preferably shoulder/chuk cut into large pieces
1 kg (2.2 pounds) fresh artichokes
200 grams (7 oz) fresh green peas
1 medium onion, finely chopped
3 garlic cloves, grated
1 teaspoon ground ginger
1 teaspoon ground coriander
1 teaspoon ground turmeric
Salt and pepper, to taste
5 tablespoons olive oil
1 liter (4 cups) water
1/2 preserved lemon
2 tablespoons finely chopped cilantro and parsley
DIRECTIONS:
1- Fill a large bowl with water and two tablespoons of lemon juice.
2- Clean the artichokes: using a paring knife, first remove the leaves. Cut the hard edges at the bottom of the artichokes. Then cut off the center and using a spoon, scoop out the hairy center of the artichokes until you get a nice clean artichoke's heart. Submerge the artichoke hearts in the bowl with water and lemon juice so they do not oxidize, until they are ready to be cooked.
Note: rub some lemon on your hands and fingertips before cleaning the artichokes so your fingers don't become stained.
3- In a pressure cooker, over medium heat, place the pieces of beef. Add the onions, garlic cloves, ginger, coriander, turmeric, salt, pepper, and olive oil. Mix all the ingredients. Add 500 ml of water, close the pressure cooker, and cook for 30 minutes or until the meat is half cooked. Check on the meat from time to time and add more water if necessary.
4- Drain the artichokes from the lemony water and wash them.
5- Open the pressure cooker, add the artichoke hearts, green peas, chopped parsley and cilantro, and preserved lemon. Add water if necessary, just enough to half cover the ingredients. Cover the pressure cooker and continue cooking on medium heat for about 30 minutes.
6- To serve, place the meat first (either in a plate or a tagine), top it with the artichoke heart and green peas, then pour all the sauce around. Top with more finely chopped parsley and cilantro. Serve immediately with crusty bread!
Note: when cooking, never open the pressure cooker until you turn off the heat and release the pressure. Otherwise, it can explode!
Slow Cooker Lamb Chops with Artichokes
Emily Richards shares an amazing easy slow cooker recipe for Slow Cooker Lamb Chops with Artichokes. These crock pot lamb chops are a how to recipe for dinner that's sure to please.
Ingredients:
2 lb (1 kg) lamb shoulder blade chops (about 4)
1 Tbsp (15 mL) chopped fresh thyme
1/2 tsp (2 mL) each salt and pepper
1 Tbsp extra virgin olive oil
1 large onion, thinly sliced
1 cup (250 mL) dry white wine
1/4 cup (60 mL) butter, melted
2 Tbsp (30 mL) tomato paste
2 jars (6 oz/170 mL each) marinated artichokes, drained
1/2 cup (125 mL) peas
Method:
Sprinkle chops with thyme, salt and pepper; toss to coat evenly.
In non-stick skillet, heat oil over medium high heat; brown chops on both sides and place in slow cooker.
Sprinkle onion over top.
Whisk together wine, butter and tomato paste; pour into slow cooker.
Add artichokes.
Cover and cook on Low for 6 hours or on High for 3 hours until lamb is very tender.
Makes 4 to 6 servings.
Tip: If fresh thyme isn’t available you can use 2 tsp (10 mL) dried thyme.
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How to make Moroccan lamb Tagine with Peas Artichoke & Saffron Potatoes طاجين القوق والجلبانة باللحم
Delicious #Moroccan #tagine #recipe .
Fragrant with #ginger and #saffron,
it's a classic.
colourful lamb stew packed full of big flavors...
Goat meat may be substituted for the #lamb or #beef
ARTICHOKES AND LAMB RAGOUT TAGLIATELLE [ENG]
#artichokes #lamb #tagliatelle
Ingredients 4 servings:
400 g tagliatelle
400 g diced lamb
4 artichokes
1 onion
1 carrot
1 celery stalk
Half a lemon
1 clove of garlic
1 glass of stock (meat or vegetable)
1 glass white wine
Extra virgin olive oil
Salt and pepper
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Video by Anna Bianco
Animated logo by moephatproductions.com
Logo created by Katrin Scheibert
© Luca in his kitchen / Anna Bianco 2021
Lamb Fricassee with Artichokes
Lamb Fricassee is Greek dish with white sauce made with eggs and lemon juice, called Avgolemono. It can be made with either lamb or goat and the addition of various vegetables varies, depending on the season. Recipe here: