Moroccan table
Original traditiontagineRabat-Salé-Kénitra

Spring Lamb Tagine with Artichokes

Spring Gharb-plains tagine of tender lamb shoulder braised with baby artichokes, fava beans, and a generous handful of fresh dill.

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Story and taste

Tagine d'Agneau aux Artichauts is the dish of the Gharb plains in early spring, when the artichokes are small and tender and the lamb is at its mildest. The Gharb, north of Kenitra, is one of Morocco's most fertile regions, and its cooks have been combining spring lamb with the new season's vegetables since Andalusian refugees taught them the art of artichoke cookery in the 16th century. There is a Gharb saying: 'A spring tagine without artichokes is a wedding without music.' The dish is served at the first family gathering after the spring equinox, when the elders declare the cold season finally over. The fresh dill that crowns it is essential - it lifts the dish out of winter's heaviness and announces that the new season has begun.

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Spring Lamb Tagine with Artichokes belongs to the Rabat-Salé-Kénitra table. Taste it where its Andalusian-Moroccan heritage kitchen tradition lives, or fold it into an itinerary through the region.

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