Name: Neil Perry and Richard Purdue’s globe artichoke and broad bean tagine
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4
Ingredients: 4 globe artichokes, trimmed 5cm from stem; 2 tbsp extra-virgin olive oil, plus extra for drizzling; 2 red onions, cut into wedges; 1 tsp sea salt; 2 carrots, thickly sliced on the diagonal; 2 celery stalks, sliced into 1cm slices; 1 red capsicum, cut into 1cm-wide strips; 4 large tomatoes, seeded, roughly chopped; 90 gm Ligurian olives, pitted; 2½ tbsp honey; 500 gm broad beans, podded, blanched, refreshed in ice water, skins removed; Juice of ½ lemon; ¼ cup each loosely packed coriander and round mint; Chermoula; 1 tbsp each ground cumin and sweet paprika; 1 tsp each ground turmeric and chilli powder; 1 small red onion, roughly chopped; 2 garlic cloves, roughly chopped; ½ bunch each flat-leaf parsley, round mint and coriander, stems and leaves, roughly chopped; 80 ml (⅓ cup) extra-virgin olive oil; Juice of ½ lemon; Date stuffing; 1 tbsp raisins; 1 tsp icing sugar; 1 tbsp each almonds, walnuts and pine nuts, roasted; 8 medjool dates; Couscous; 200 gm medjool dates; 2 tbsp extra-virgin olive oil; ¼ bunch each parsley, coriander and round mint, leaves picked, finely chopped

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.

Serves 4

Prep

30M

Cook

45M

Total

1H 15M

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

Ingredients

4 globe artichokes, trimmed 5cm from stem

2 tbsp extra-virgin olive oil, plus extra for drizzling

2 red onions, cut into wedges

1 tsp sea salt

2 carrots, thickly sliced on the diagonal

2 celery stalks, sliced into 1cm slices

1 red capsicum, cut into 1cm-wide strips

4 large tomatoes, seeded, roughly chopped

90 gm Ligurian olives, pitted

2½ tbsp honey

500 gm broad beans, podded, blanched, refreshed in ice water, skins removed

Juice of ½ lemon

¼ cup each loosely packed coriander and round mint

Chermoula

1 tbsp each ground cumin and sweet paprika

1 tsp each ground turmeric and chilli powder

1 small red onion, roughly chopped

2 garlic cloves, roughly chopped

½ bunch each flat-leaf parsley, round mint and coriander, stems and leaves, roughly chopped

80 ml (⅓ cup) extra-virgin olive oil

Juice of ½ lemon

Date stuffing

1 tbsp raisins

1 tsp icing sugar

1 tbsp each almonds, walnuts and pine nuts, roasted

8 medjool dates

Couscous

200 gm medjool dates

2 tbsp extra-virgin olive oil

¼ bunch each parsley, coriander and round mint, leaves picked, finely chopped

2 tbsp lemon juice, or to taste

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.