Moroccan Artichoke and Harissa Tagine with Almond Flatbread

1.Prepare the Artichokes: If using fresh artichokes, trim them, remove the choke, and cut into quarters. If using frozen, thaw and quarter them. Set aside.

2.Sauté Aromatics: Heat the olive oil in a heavy-bottomed pot or tagine base over medium heat. Add the sliced onion and sauté for 8-10 minutes until softened and lightly caramelized. Add the minced garlic and grated ginger, cooking for 1 minute until fragrant.

3.Bloom Spices: Stir in the rose harissa paste, cumin, coriander, turmeric, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, allowing the spices to toast.

4.Simmer the Tagine: Add the artichoke quarters, vegetable broth, coconut milk, and chopped preserved lemon rind to the pot. Bring the mixture to a gentle simmer. Season lightly with salt and pepper.

5.Braise: Cover the pot, reduce the heat to low, and let the tagine gently braise for 25-30 minutes, or until the artichokes are tender when pierced with a fork. Stir occasionally to prevent sticking.

6.Finish the Tagine: Stir in the green olives and half of the fresh cilantro during the last 5 minutes of cooking. Taste and adjust seasoning, adding more salt or harissa if needed.

7.Prepare the Flatbread: While the tagine finishes, preheat a non-stick skillet over medium heat. In a bowl, whisk together the almond flour, egg, olive oil, baking powder, and salt until a thick, smooth batter forms.

8.Cook the Flatbread: Pour half of the batter into the hot skillet, spreading it slightly to form a thin circle (about 6 inches wide). Cook for 3-4 minutes per side until golden brown and cooked through. Repeat with the remaining batter to make the second flatbread.

9.Serve: Ladle the hot Artichoke and Harissa Tagine into bowls. Serve immediately with one warm Almond Flour Flatbread on the side for dipping. Garnish generously with the remaining fresh cilantro.