Potato Artichoke And Parsley Tagine Recipes

ROASTED ARTICHOKES AND POTATOES

Steps:

• Preheat oven to 450°F. Toss together potatoes, oil, salt, and paprika on a large baking sheet until potatoes are fully coated; arrange potatoes to face cut side down. Arrange artichokes around potatoes. Roast in preheated oven until potatoes are browned on bottoms and tender, about 35 minutes. Remove from oven. Stir in parsley.

POTATO, ARTICHOKE AND PARSLEY TAGINE

Steps:

• Spray a deep 8- or 9-inch ovenproof casserole with nonstick cooking spray. You can grease with olive oil instead.
• Heat oil in a small saucepan over medium heat.
• Add the onion and parsley. Sauté until onion is translucent. Add the artichokes; heat through.
• In a bowl, combine the potatoes, breadcrumbs, eggs and garlic. Stir in onion mixture, cayenne and salt to taste. Transfer to casserole dish.
• Bake for 35 to 45 minutes, or until golden-brown and center is firm to the touch.

MOROCCAN TAGINE WITH OLIVES AND ARTICHOKE HEARTS

Steps:

• Heat olive oil in a large skillet over medium heat. Cook and stir chicken, onion, and garlic in hot oil until the chicken is no longer pink in the center, about 15 minutes.
• Stir garbanzo beans, diced tomatoes with juice, vegetable broth, artichoke hearts, carrot, olives, sugar, lemon juice, salt, coriander, and cayenne pepper into the chicken mixture; bring to a boil, reduce heat to low, and simmer until vegetables are tender, about 30 minutes.