Recipe for veal tagine with peas and artichokes:
-1kg of veal (with a little bone)
-6 tablespoons of oil
-2 onions
-2 cloves of garlic, crushed
-1 teaspoon ginger powder
-1 teaspoon of salt
-1/2 teaspoon ground black pepper
-1/2 teaspoon turmeric powder
-1 pinch of saffron dye (optional or two or three pistils of real saffron)
-500g of shelled peas
-6 artichoke bottoms
-3 tablespoons of olive oil
-1 small bunch of coriander
-1 small bunch of flat parsley
-1 candied lemon (with salt)
After 40 minutes (under pressure, or 1H15 without), open the pot.
Add peas and artichoke bottoms.