Stewed Artichokes with Olives and Moroccan Spices

Preparation info
  • Makes


    • Difficulty


Appears in
The Savory Way

By Deborah Madison

Published 1990

  • About

Artichokes are often cooked with lamb in Moroccan dishes, but here I’ve left out the lamb and used just the thick wedges of artichoke hearts, which are meaty and substantial. In the spring, when artichokes are inexpensive, you can use the hearts by themselves. When artichokes are less plentiful, use fewer of them and include large pieces of carrots, nicely cut, and a cup or so of cooked chick-peas.

Serve this with rice or couscous and follow it with the Oranges with Pickled Onions a