Moroccan Tagine of Fava Beans (Ful) and Artichokes

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 bottoms are recommended. See How to Clean Artichoke Bottoms 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.

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Ingredients:

1/2 kg (about 1 lb.) lamb, beef or goat, cut into 3" or 4" pieces
1 medium onion, chopped
3 cloves garlic, finely chopped
1 1/2 teaspoons ginger
1 1/2 teaspoons salt
1 teaspoon turmeric (or 1/4 teaspoon Moroccan yellow colorant)
1 large handful of fresh cilantro, finely chopped
1 large handful of fresh parsley, finely chopped
1/4 cup olive oil
1/4 cup vegetable oil
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1/2 kg (about 1 lb.) shelled fava beans (approx. 3 lb. in the pod)
8 artichoke bottoms
1 preserved lemon, quartered and seeds removed
1 large handful of red olives
Preparation:

Mix the meat, onion, garlic, spices, herbs and oils in a pressure cooker. Over medium heat, brown the meat, uncovered and stirring occasionally, for about 10 minutes.

Add about 2 cups of water, cover the pressure cooker, and increase the heat to high. When pressure has been achieved, lower the heat to medium to medium-high, and cook with pressure for about 30 minutes.

Add the fava beans, artichoke hearts, lemons and olives. If necessary, add enough water so that the artichokes and beans are completely submerged when pushed down with a spoon.

Cover the pot and bring to pressure over high heat. Lower the heat to medium to medium-high, and cook for 10 minutes.

Uncover the pressure cooker, and reduce the sauce over medium heat until it is the consistency of a very thick broth and sits well below the level of the beans and artichokes.

Serve with crusty bread for scooping up the tagine.


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