Because we serve so many dishes from North Africa, we are always looking for new accompaniments to supplement the ever-present couscous and broiled eggplant and peppers. I have taken some of the Algerian spices and put together a vegetable tagine that is a wonderful accompaniment to Grilled Chicken or Squab in an Algerian Marinade.
Pull off the outside leaves of the artichokes. Using a serrated knife, cut parallel to the bases and across the leaves just above the chokes. With a very sharp paring knife, trim off the remaining leaves. Scoop out the fuzzy chokes with a spoon and cut the hearts into sixths. Place in a bowl of water acidulated with half the lemon juice.
Boil the beans in a large pot of boiling water until crisptender, about 2 minutes. Remove with a slotted spoon and cool under running water. Add the carrots to the boiling water and cook until tender, 8 to 10 minutes. Remove with a slotted spoon and cool under running water. Repeat with the peas and zucchini, cooking each one separately for about 1 minute.
Heat the remaining
© 1998 Joyce Goldstein. All rights reserved.