"This spicy, full-flavour tagine features two of my favourite spring vegetables," says Neil Perry.
- 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
- 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
- 1 tbsp raisins
- 1 tsp icing sugar
- 1 tbsp each almonds, walnuts and pine nuts, roasted
- 8 medjool dates
- 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
- 1To 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.
- 2For 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.
- 3For 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.
- 4Heat 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.
- 5Meanwhile, 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.
- 6Divide 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.