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!
How to cook Artichokes(artichoke stew)/طريقة عمل يخنة الارضي شوكي الشهية
How to cook artichokes my Mom will show you how to make a very delicious artichokes stew hope you enjoy :)
Ingredients:
3-4 tbp canola oil
2 onions
7-8 garlic cloves
2 kilo boneless lamb meat
Cinnamon sticks
Bay leaf
Salt& black or white pepper to taste
1 tbp 7 spices
Boiling water
2 tbp butter
50pcs atichoke
Lemon juice to taste ( i used 1/2 cup)
2 tbp flour
Serve with rice:) ????
المكونات
٤ م.ك زيت نباتي
٢ بصل كبير
٨ فص ثوم
٢ كيلو موزات لحم الخروف
عود قرفة
ورق غار
ملح& بهار اسود او ابيض حسب الرغبة
واحد م.ك سبع بهارات
ماء مغلي
٢م.ك زبدة
٥۰ حبة ارضي شوكي
حامض حسب الرغبة .استعملت نصف كوب
٢م.ك طحين
تقدم مع الارز والف صحة
طريقة تنظيف وتحضير الارضي شوكي
How to clean and prepare artichokes:
Music: carefree_kevin Macleod
Lamb, Artichokes & Orzo - Wicked Good Eats
Lamb, Artichokes & Orzo - Wicked Good Eats
Winter Tajine - Algerian Tajine with Peas ????????✨
Ingredients
1½ lb stewing beef , cut large chunks
1 lb shelled peas (fresh or frozen)
2 carrots , peeled and cut in 1-inch/2,5cm slices
2 potatoes , peeled and cut into chunks
4 artichoke bottoms , halved
½ teaspoon ras el hanout
⅓ teaspoon turmeric
½ teaspoon ground ginger
½ teaspoon cumin
2 tablespoons chopped cilantro
2 tablespoons chopped parsley
3 cloves garlic , crushed
1 onion , thinly sliced
2 bay leaves
3 tablespoons olive oil
1 tablespoon tomato paste
Salt
Pepper
Instructions:
In a casserole or a tagine pot, add the oil and cook the veal at medium heat for a few minutes. Add onion, garlic, salt and pepper, and continue to sauté for 5 minutes, stirring regularly.
Add carrots, peas, spices and tomato paste. Reduce heat and simmer for 10 minutes covered, stirring occasionally.
Cover with water and simmer for 15 minutes.
Add the potatoes and artichoke bottoms, bay leaves, cilantro and parsley. Cook for at least 30 minutes until everything is fully cooked.
Artichokes a la Polita: Greek Style Artichoke (Constantinople) Stew
Get this recipe and many more here:
Serves 4-6:
4-6 fresh artichokes
½ - 1/3 cup olive oil
1 small onion, finely chopped
2 garlic cloves, grated
8 scallions, thinly sliced
2 carrots, sliced
4 small – medium potatoes, quartered
1 tablespoon all-purpose flour
1 cup frozen green peas, thawed
¼ cup finely chopped fresh dill
Salt and freshly ground pepper, to taste
1/3 cup fresh lemon juice (or less)
1-2 lemons, sliced in half for rubbing on artichokes
1 teaspoon cornstarch (optional)
Cook the finely chopped onion with the olive oil in a pot over low heat until soft and golden. About 10-15 minutes.
In the meantime, carefully peel the artichokes.
Keep a large bowl halfway filled with ice water and 1-2 lemons cut in half inside the water.
Remove the outer leaves of the artichoke and the hairy choke. Rub it all over with lemon and place in the bowl of water. This will keep them from turning brown.
Add the grated garlic to the pot and warm through. Add scallions and cook over low heat until soft. About 5 minutes.
Add the carrot and all-purpose flour. Mix it and cook for 1-2 minutes over high heat.
Add the artichokes, potatoes and season with salt and pepper.
Pour enough water in the pot to almost cover the vegetables.
Bring to a boil then cover the pot with the lid. Reduce to a medium low heat and cook about 45 minutes or until the vegetables are fully cooked and tender.
Taste and add more salt and pepper in needed.
Add the green peas and stir to combine.
Combine the lemon juice with the cornstarch in a small bowl and mix to dissolve. Begin with a small quantity of lemon juice (1/4 cup) because sometimes lemons are very strong and somewhat bitter. You can always add more lemon juice afterwards.
Note: If you prefer your artichoke stew more on the brothy side, do not add the cornstarch. The addition of cornstarch gives it a creamy velvety texture while thickening it a little bit.
Add the lemon juice and cornstarch mixture to the pot and mix to combine.
Bring to a boil and taste once again for seasoning and add more lemon if desired.
Top with the chopped fresh dill and serve.
The stew will thicken as it sits and tastes wonderful with toasted bread. Enjoy!
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Braised lamb shanks with artichokes | Jarretes de cordero estofados con alcachofas
These pot-roasted lamb shank with artichokes take a while to cook but are in fact very easy to prepare. This is one to make when you feel you deserve a treat – it definitely does the job. Prepare yourself for mellow, fall-off-the-bone lamb. If lamb is not your thing, you can always use shin of beef.
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SPANISH MADE SIMPLE
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Gracias amigos,
Omar Allibhoy | The Spanish Chef xx