Tagine with Wild Artichoke Hearts

Towards the end of April, aggressive mounds of these little artichokes invade the fruit and vegetable stalls in the market. The remains of the prickly leaves are seen everywhere, outside houses in piles of sober green, sometimes overflowing into the middle of the streets. It takes many hours to pick clean a dish of these little artichokes; long practice is needed to avoid pricking oneself and it is impossible not to dirty one’s hands. Take the precaution of soaking the hearts in water, othe