Recipe: Stewed Artichokes with Olives and Moroccan Spices

STEWED ARTICHOKES WITH OLIVES AND MOROCCAN SPICES

4 large artichokes
1 bowl water mixed with juice of 2 lemons
2 to 3 tablespoons olive oil
1 1/2 cups finely diced onion
1/4 teaspoon ground turmeric
1 teaspoon hot paprika
1/4 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1 generous pinch saffron, soaked in a few tablespoons hot water
Salt (to taste)
4 sprigs cilantro, minced
4 sprigs parsley, minced
1 1/2 cups water
1/2 cup Kalamata olives, rinsed and pitted
1 lemon, quartered (for serving)
Cilantro leaves (for garnish)

Trim artichokes; break off tough outer leaves and slice off the inner cone of remaining leaves. Trim the outside with a paring knife; discard. Slice what remains into quarters or eighths; remove and discard the hairy chokes. As you work, put finished pieces in bowl of lemon water.

Warm oil in saute pan or wide skillet with tight-fitting lid. Add onion, turmeric, paprika, cumin and black pepper. Cook for 3 or 4 minutes.

Add saffron with its soaking liquid to the pan. Add artichokes; salt lightly. Add chopped cilantro and parsley. Cook 3 to 4 minutes, turning occasionally.

Pour 1 1/2 cups water over artichokes; cover and cook over low heat until tender, about 30 minutes. Add olives during last 10 minutes of cooking. Taste; add salt if needed.

Serve with lemon wedges and cilantro garnish.

Makes 4 servings
Adapted from source: Red White and Greens: The Italian Way with Vegetables by Faith Heller Willinger