Artichokes, Fennel, and Celery Root With Lemon

Name: Artichokes, Fennel, and Celery Root With Lemon (Artichauts, Fenouils, et Céleri-Raves au Citron)
Yield: Serves 6 to 8
Cuisine: Algerian
Ingredients: 1 head garlic, cloves separated, peeled, and minced, or fewer cloves to taste; 6 artichokes; 3 lemons; 6 tablespoons peanut oil; 2 bulbs fennel, trimmed and cut into ½-inch-thick slices; 1 head garlic, cloves separated, peeled, and minced, or fewer cloves to taste; ¼ cup chopped fresh flat-leaf parsley; salt and freshly ground pepper to taste; salt and freshly ground pepper to taste; 1 celery root, peeled and cut into 1-inch cubes; ¼ cup water

Artichauts, Fenouils, et Céleri-Raves au Citron

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

Saffron Shores

By Joyce Goldstein

Published 2002

About

Leone Jaffin’s family in Algeria served this spring vegetable stew at Passover. The artichoke and fennel combination is served as a salad in Tunisia, minus the celery root and with less garlic, but with the addition of, yes, harissa.

Ingredients

3 lemons
6 artichokes
1 head garlic, cloves separated, pee

Africa
Algeria
Side dish
Spring
Passover
Vegan
Mediterranean

Method

Fill a large bowl with water and add the juice of 1 lemon. Trim the artichokes by cutting off the stems flush with the bottoms. Remove all the leaves from the artichokes, scoop out the chokes, and place the artichoke hearts in the lemon water until ready to cook. Cut one of the lemons into 6 to 8 pieces, and juice the remaining lemon.

In a small bowl, combine the garlic and parsley. In