Recipe for Vegetable Tagine w/Jerusalem Artichokes

Ultimate tri-tip beef (Santa Maria tritip)

Great - We really like this one

Relatively light dish. Cleaning the Jerusalem artichokes (aka sunchokes) can be a chore. Buy lots, and assume you'll cut off a fair bit when cleaning.

You can use cous cous, or if you are really health conscious, go for quinoa.

Vegetable Tagine w/Jerusalem Artichokes

- NYTimes 21 Feb 99

1 lb jerusalem artichokes, peeled, 1/2 inch dice
2 tbsp olive oil
1 large onion, 1/2 inch dice
1 red & 1 yellow bell pepper, 1/2 inch dice
2 tbsp harissa sauce
1/2 tsp saffron
1 1/2 cups cooked chick peas
3/4 cup pitted kalamata olives
2 tbsp chopped pickled lemon OR 1 tbsp lemon zest & 1 tbsp lemon juice
2 cups chicken stock
2 cups uncooked cous cous
3 tbsp chopped coriander

1) Parboil artichokes in salted water, simmer about 10 minutes. Drain.
2) Prepare cous cous.
3) Saute in oil onion, peppers and harissa. Cook, stirring about 5 minutes.
4) Add saffron, artichokes, chick peas, olives, lemons & stock. Simmer 10 minutes.
5) Season w/salt. Serve w/cous cous, cilantro & harissa.

Harissa Sauce

1 tsp cayenne pepper, or to taste
1 tsp or 1 tbsp ground cumin - we used only 1 tsp
2 tbsp tomato paste
juice of 1/2 lime
1/2 tsp salt

Mix together. Adjust to taste.

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