Chefs' Recipes

Neil Perry and Richard Purdue’s globe artichoke and broad bean tagine

From the Margaret chefs comes this vegetarian take on tagine, packed with spring vegetables.
Ben Dearnley
4
30M
45M
1H 15M

“This spicy, full-flavour tagine features two of my favourite spring vegetables,” says Neil Perry.

Ingredients

Chermoula
Date stuffing
Couscous

Method

1.To cook artichokes, working with one artichoke at a time, remove the tough outer leaves, trim the base, peel the stem and remove the choke. Place in a bowl of cold water with the juice of half a lemon as you go to stop them browning. Bring a large saucepan of lightly salted water to a rolling boil over high heat. Add drained artichokes, and when the water returns to the boil, reduce heat to low-medium and cover with a cartouche to keep them submerged. Simmer until artichokes are just tender when pierced with a skewer (15-20 minutes). Drain and plunge into ice water to refresh; drain again and leave to dry.
2.For chermoula, place spices in a small frying pan and cook, stirring over medium heat until fragrant; cool. Place spices with remaining ingredients in a blender or food processor and blend to a paste; season to taste. Makes 250ml.
3.For date stuffing, place raisins, sugar and roasted nuts in a food processor and pulse until finely chopped. Split one side of each date, remove the stone and stuff with 1 tsp stuffing. Drizzle with olive oil.
4.Heat olive oil in the base of a large tagine with a lid over medium heat. Add onion and season with salt; cook, stirring frequently, until slightly softened (8 minutes). Stir in half of the chermoula and cook, stirring until fragrant (2-3 minutes). Stir in carrots, celery, capsicum, tomatoes, olives, honey and 250ml water. Reduce heat to low and cook, covered, until vegetables begin to soften (20 minutes). Halve artichokes lengthways and add to the tagine with broad beans and cook for a further 10 minutes or until vegetables are tender.
5.Meanwhile, place couscous in a bowl with oil and 200ml boiling water, cover and stand for 10 minutes. Fluff couscous with a fork then fold in chopped herbs and lemon juice; season to taste.
6.Divide tagine among serving plates, garnish with stuffed dates, coriander and round mint. Serve with couscous and remaining chermoula to the side.

Chermoula will keep, covered with a film of oil, for a week in the fridge.

Notes

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