Artichoke Hearts with Ginger, Honey and Preserved Lemons

When globe artichokes are in season, they grace every Moroccan table as a first course or salad. The hearts are often poached in salted water until tender, chopped and tossed in olive oil with garlic, herbs and preserved lemon. For a more exciting appetizer, the artichokes are cooked in a glorious spiced honey dressing. This dish also makes a perfect accompaniment for barbecued meat.