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Fill a large bowl with water and add two tablespoons of lemon juice. Using a paring knife, remove the artichoke leaves and trim the hard edges at the base. Cut off the center and use a spoon to scoop out the hairy core to reveal a clean artichoke heart. Place the hearts in the lemon water to prevent oxidation. Tip: Rub lemon juice on your hands to prevent staining.
In a pressure cooker over medium heat, add the beef pieces along with the onions, garlic, ginger, coriander, turmeric, salt, pepper, and olive oil. Stir to mix well. Pour in 500 ml of water, seal the pressure cooker, and cook for about 30 minutes or until the meat is halfway cooked, adding more water if needed.
Drain and rinse the artichoke hearts from the lemon water.
Open the pressure cooker and add the artichokes, green peas, chopped parsley, cilantro, and preserved lemon. Add a bit of water if needed to ensure the ingredients are halfway submerged. Close the pressure cooker and cook for another 30 minutes on medium heat.
To serve, arrange the meat in a serving dish or tagine, placing the artichoke hearts and green peas on top. Pour the sauce around, then garnish with extra parsley and cilantro. Serve hot with crusty bread.
Ingredients
Directions
Fill a large bowl with water and add two tablespoons of lemon juice. Using a paring knife, remove the artichoke leaves and trim the hard edges at the base. Cut off the center and use a spoon to scoop out the hairy core to reveal a clean artichoke heart. Place the hearts in the lemon water to prevent oxidation. Tip: Rub lemon juice on your hands to prevent staining.
In a pressure cooker over medium heat, add the beef pieces along with the onions, garlic, ginger, coriander, turmeric, salt, pepper, and olive oil. Stir to mix well. Pour in 500 ml of water, seal the pressure cooker, and cook for about 30 minutes or until the meat is halfway cooked, adding more water if needed.
Drain and rinse the artichoke hearts from the lemon water.
Open the pressure cooker and add the artichokes, green peas, chopped parsley, cilantro, and preserved lemon. Add a bit of water if needed to ensure the ingredients are halfway submerged. Close the pressure cooker and cook for another 30 minutes on medium heat.
To serve, arrange the meat in a serving dish or tagine, placing the artichoke hearts and green peas on top. Pour the sauce around, then garnish with extra parsley and cilantro. Serve hot with crusty bread.
